• Preheat oven to 200°C/180°C fan-forced. • Cut mini flour tortillas into wedges. Slice red onion in half. Thinly slice 1/2 the onion, then finely chop the remainder. Finely chop celery and garlic. Drain and rinse black beans. Drain sweetcorn. Grate carrot. Set aside. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Stir to coat, then set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook corn kernels until lightly charred, 4-5 minutes (cover with a lid if kernels are "popping" out!). • Meanwhile, finely chop tomato. Finely chop coriander (reserve some for garnish!). Roughly chop baby spinach leaves. • In a medium bowl, combine tomato, baby spinach, charred corn, chopped coriander and some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper.

• Place tortilla wedges on a lined oven tray in a single layer. • Drizzle (or spray) with olive oil, season with salt and pepper and turn 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.

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

• Stir through the water, tomato paste and the butter. Simmer until sauce is thickened, 1-2 minutes. Season to taste. • Sprinkle shredded Cheddar cheese on top, then cover with a lid or foil and reduce heat to low. Cook until cheese is melted, 2-3 minutes. TIP: Add another splash of water if the mixture seems dry.

• Drain pickled onion. • Divide tortilla chips between plates. • Top with cheesy black beans, light sour cream, corn salsa and pickled onion. • Sprinkle with reserved coriander to serve. Enjoy!