Speedy Mexican Bean Nachos

Place the tortilla wedges over two oven trays lined with baking paper. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 6-8 minutes. TIP: Keep an eye on them. You want them crisp, but not burnt!

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. While the tortillas are baking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and capsicum and cook, stirring often, until softened, 3-4 minutes. Add the kidney beans and carrot and cook until tender, 2 minutes. Add the garlic and Mexican Fiesta spice blend and cook, stirring, until fragrant, 1-2 minutes.

Stir through the tomato paste (see ingredients list) and warm water. Simmer until the sauce has thickened, 1-2 minutes. Mash the kidney beans slightly with a fork. TIP: Add a splash of water if the mixture seems dry. Sprinkle the shredded Cheddar cheese over the bean mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.

While the bean mixture is cooking, finely chop the coriander. Cut the lemon (see ingredients list) into wedges. Using a spoon, scoop the avocado flesh out of the skin into a medium bowl. Add a squeeze of lemon juice and 1/2 the coriander to the avocado and mash with a fork. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste the avo smash and season with more salt, pepper or lemon juice if needed.