Loaded Lentil Cheesy Nachos

In a medium frying pan, heat a drizzle of olive oil over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. While the corn is charring, finely chop the tomato and coriander (reserve some for garnish). Roughly chop the baby spinach leaves. In a medium bowl, combine the tomato, coriander, baby spinach, charred corn and 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 an oven tray lined with baking paper. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 6-8 minutes.

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

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the capsicum, carrot and chopped onion and cook until softened, 3-4 minutes. Add the lentils and cook until tender, 2 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients list) and cook, stirring, until fragrant, 1-2 minutes.

Stir through the tomato paste, butter, water and a pinch of salt and pepper. Simmer until the sauce has thickened, 1-2 minutes. Add another splash of water if the mixture seems dry. Sprinkle the shredded Cheddar cheese over the lentil mixture, then cover with a lid or foil and reduce the heat to low. Cook until the cheese has melted, 2-3 minutes.