Alan's Mexican Tortilla Stack

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 5-6 minutes.

SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the Mexican Fiesta spice blend (see ingredients list) to the pan and cook, stirring, until fragrant, 1 minute. Add the sweetcorn, mashed black beans and tomato paste and stir to combine. Add the water, stir to combine and bring to a simmer. Season to taste with salt and pepper. Divide the mixture into equal portions (5 portions for 2 people / 10 portions for 4 people).

Place 1 mini flour tortilla for 2 people / 2 mini flour tortillas for 4 people on an oven tray lined with baking paper. Top the tortilla with 1 portion of the bean mixture and spread evenly. Sprinkle with a little shredded Cheddar cheese (save 1/2 for the top!) and top with another tortilla. Add the next portion of bean mixture, then sprinkle with cheese and top with another tortilla. Repeat until all the tortillas and bean mixture are used up. Sprinkle with the reserved shredded Cheddar cheese. Bake until the cheese is melted and golden, 10-12 minutes.

While the tortilla stack is baking, roughly chop the cucumber and tomato. In a medium bowl, combine a squeeze of lime juice (see ingredients list) with a drizzle of olive oil and a pinch of salt and pepper. Add the cucumber and tomato and stir to coat.