Step 1

The first thing to do is get the peppers in the oven - do this before prepping the remaining ingredients, because the rest can come together while the peppers roast.Heat the oven to 220C / 450F. Line a baking tray with parchment paper and scatter the peppers over it. Drizzle or spray with olive oil and place in the oven for 20 minutes, or until they are charred and melty.

Step 2

In a deep frying or saute pan, heat a little olive oil and saute the onion until soft. Add the garlic and cook until that is soft too, then add the spices and mix through for a few seconds. Move on to the next step immediately to ensure you don't burn the spices.

Step 3

Add in the drained beans, green chiles and vegetable stock. Cover and simmer on a very low heat until the peppers are ready. Stir occasionally. The beans will soften and drink up some of the vegetable stock. If the pan starts to dry up, you can take it off the heat and let it sit until the peppers are done.

Step 4

Once the peppers have charred at the edges and collapsed a little, you can take them out of the oven and add them into the pan with the white beans.

Step 5

Add the cream, cheese and cilantro to the pan and mix through until the cheese has melted and the beans are creamy and saucy.

Step 6

Serve! Scoop beans into tortillas, add toppings and enjoy.