Red Bean and Sour Cream Soup

Peel and dice the onions. Peel and chop the garlic. Heat the oil in a large pan and sweat the onions, stirring, until translucent. Add the cumin and garlic and fry briefly. Add the bay leaf, chilli beans and stock and bring to the boil. Simmer, covered, over a medium heat for about 20 minutes, stirring occasionally.

Drain the red kidney beans. Slit the chilli open lengthwise, remove the seeds and finely dice the flesh.

Mix the chilli, coriander and sour cream.

Add the sherry to the soup, remove the bay leaf and puree the soup. Cover and cook over a medium heat for 15 minutes, stirring occasionally.

Dice the mozzarella. Wash, halve, deseed and finely dice the tomatoes. Wash and trim the spring onions and cut the white and light green parts into thin rings.

Add the red kidney beans to the soup, season with salt and pepper and keep warm.

Mix the mozzarella, tomatoes, sliced Jalapeno peppers and spring onions. Heat a dry nonstick frying pan and put one tortilla in the pan. Put half of the mozzarella and tomato mixture on top of the tortilla, leaving 1 cm free at the edge. Lay another tortilla on top and press down lightly. Cook until the underside is browned.