• 2 teaspoons olive oil
  • 2 celery sticks, ends trimmed, finely chopped
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground chilli
  • 2 x 400g cans no-added-salt chopped tomatoes
  • 2 x 400g cans four bean mix, rinsed, drained
  • 1 tablespoon fresh lime juice
  • 80g light sour cream
  • Chopped fresh coriander, to serve
  • Lime wedges, to serve
  • Step 1 To make the tortilla crisps, preheat oven to 200°C. Spray both sides of the tortillas with olive oil spray and sprinkle with paprika. Place on a large baking tray and bake for 5 minutes or until crisp.
  • Step 2 Meanwhile, heat the oil in a large saucepan over medium heat. Add the celery and onion and cook, stirring occasionally, for 6 minutes or until soft. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic.
  • Step 3 Add the tomato to the pan and stir until well combined. Bring to the boil. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
  • Step 4 Add the beans and simmer for a further 10 minutes or until the beans are tender. Stir in the lime juice. Taste and season with salt and pepper.
  • Step 5 Divide among serving bowls. Top with a dollop of sour cream and sprinkle with coriander. Serve with the tortilla crisps and lime wedges.