Caribbean Beef & Black Bean Chilli Nachos

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking it up with a spoon, until browned, 4-5 minutes.

Add the mild Caribbean jerk seasoning to the beef and cook until fragrant, 1 minute. Add the tomato paste, water, black beans and beef stock. Stir to combine, then reduce the heat to low and simmer until slightly thickened, 5-10 minutes. Season to taste.

While the chilli is cooking, slice the mini flour tortillas into wedges. Spread the tortillas out evenly on a lined oven tray (don't worry if they overlap slightly). Drizzle (or spray) with olive oil, then season with salt and pepper. Bake until lightly golden, 8-10 minutes.

While the tortilla chips are baking, finely chop the cucumber. Roughly chop the tomato. In a medium bowl, add the tomato, cucumber, a drizzle of white wine vinegar and a drizzle of olive oil, then season. Toss to combine.