Hearty Tex-Mex Veggie Mince Nachos

• Slice mini flourtortillas into quarters. • Divide between two lined oven trays (don’t worry if they overlap). Turn with olive oil and season with salt. • Bake until lightly golden and crispy, 8-10 minutes.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook celery, carrot, sweetcorn and plant-based mince, breaking up with a spoon, until just browned, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute.

• Add the water and beef-style stock powder to the veggie mince and stir to combine. • Bring to the boil, then reduce heat to low and simmer until slightly thickened, 2-3 minutes. Season to taste.

TIP: Don't simmer it for too long, you want it to be nice and saucy! Add a dash more water to loosen the mixture if needed.

• Sprinkle shredded Cheddar cheese over veggie mince mixture, then cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes.