Speedy Mexican Bean Nachos

Place the tortilla wedges on the oven tray lined with baking paper.Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake for 6-8 minutes, or until golden. TIP: Spread them over two trays if you need space.

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

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

While the beans are cooking, finely chop the coriander leaves. Using a spoon, scoop the avocado flesh out of the skin into a medium bowl. Add a squeeze of lime juice and 1/2 the coriander to the avocado and mash with a fork. Season to taste with salt and pepper. Slice any remaining lime into wedges. TIP: Seasoning is key in this dish, so taste the avo smash, season with salt and pepper and taste again.