Alan's Mexican Veggie Tortilla Stack

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

• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add corn and black beans and cook, stirring, until softened, 2-3 minutes. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Stir in the water, then simmer until slightly thickened, 1-2 minutes. Season with salt and pepper. Divide mixture into equal portions (5 portions for 2 people / 10 portions for 4 people).

• Place one mini flourtortilla on an oven tray. Top with one portion of the bean mixture and spread in an even layer. Sprinkle with a little shredded Cheddar cheese (save 1/2 for the top!), then top with another tortilla. Add the next portion of bean mixture on top, then sprinkle with cheese and top with another tortilla. Repeat until all tortillas and bean mixture are used up. • Sprinkle remaining shredded Cheddar cheese over the top. Bake until cheese is melted and golden, 10-12 minutes.

TIP: If making for 4 people, build two stacks.

• While the stack is baking, roughly chop tomato, cucumber and pickled jalapeños (if using). • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber, tomato and jalapeños. Toss to coat.