Mexican Kidney Bean & Veggie Nachos

• While the tortillas are baking, thinly slice onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bowl with charred corn, add avocado and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and toss to combine.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and capsicum until tender, 4-5 minutes. • SPICY! The spice blend is hot, use less if you’re sensitive to heat. Add garlic, kidney beans and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. Add tomato paste, stirring until fragrant, 1 minute. • Stir in the water then lightly mash kidney beans until some of them have broken up and the sauce has thickened. Cook until slightly reduced, 1-2 minutes. Season to taste.