Cheesy Chicken & 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 tomato. Finely chop the coriander (reserve some for garnish!). Roughly chop the baby spinach leaves. In a medium bowl, combine the tomato, baby spinach, charred corn, coriander 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 in a single layer on a lined oven tray. Drizzle (or spray) with olive oil, season with salt and pepper and toss to coat. 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. Cut chicken breast into 2cm chunks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken until browned, 5-6 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the capsicum, carrot and chopped onion until softened, 3-4 minutes. Add the black beans and cook, stirring, until tender, 2 minutes. Return the chicken to the pan, then 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 shredded Cheddar cheese on top, then cover with a lid or foil and reduce the heat to low. Cook until the cheese has melted, 2-3 minutes.

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