Cheesy Black Bean Nachos

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the corn kernels until lightly charred, 4-5 minutes. Meanwhile, finely chop the coriander (reserve some for garnish!). In a medium bowl, combine the charred corn, coriander, tomato salsa and some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Place the tortilla wedges on a lined oven tray. Drizzle (or spray) with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Bake until golden, 6-8 minutes.

TIP: If the tortilla wedges don't fit in one layer, divide them between two oven trays.

SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the celery, carrot and chopped onion until softened, 3-4 minutes. Add the black beans and cook, stirring, until tender, 2 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients) and cook until fragrant, 1-2 minutes.

Stir through the water, tomato paste and butter. Simmer until the sauce is thickened, 1-2 minutes. Season to taste. Sprinkle the chopped chargrilled capsicum and shredded Cheddar cheese on top, then cover with a lid or foil and reduce the heat to low. Cook until the cheese is melted, 2-3 minutes.

TIP: Add another splash of water if the mixture seems dry.