Mexican Bean Nachos

Place the tortilla wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 8-10 minutes.

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

SPICY! This is a mild spice blend, but if you're sensitive to heat, you may want to add less. While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, capsicum and corn and cook, stirring often, until softened, 3-4 minutes. Add the garlic, Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. Add the black beans and zucchini and cook until tender, 2-3 minutes.

Stir through the warm water. Simmer until the sauce has thickened, 3-4 minutes. Sprinkle the shredded Cheddar cheese over the bean mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.

While the bean mixture is cooking, roughly chop the coriander and tomato. Cut the lime (see ingredients) into wedges. In a small bowl, combine the tomato, coriander and a good squeeze of lime juice.