Instructions

• Preheat oven to 180C. Finely dice the onion, crush the garlic and sauté both in a pan with 1 tbsp oil over a medium heat for 8-10 minutes or until soft.
• Add cumin and smoked paprika and stir through. Add the tinned tomatoes, vegetable stock and half the kidney beans. Bring to a boil then reduce to a simmer for 10 minutes.
• Meanwhile, cut wrap into 8 triangles, drizzle with 0.5 tbsp oil and bake in the oven on the middle shelf for 10 minutes, turning halfway, until browned and crisp.
• Remove soup from the heat and blend until smooth. Return to a medium heat, add the sweetcorn and remaining kidney beans and heat through. Season to taste.
• To serve, ladle into bowls, top with chilli flakes, sliced avocado and fresh coriander (if using) and serve alongside the nachos.