• Preheat oven to 200°C/180°C fan-forced.
• Cut mini flour tortillas into wedges. 
• Slice red onion in half. Thinly slice half the onion, 
then finely chop the remainder. 
• Finely chop celery and garlic. 
• Drain and rinse black beans. Drain sweetcorn. 
• Grate carrot. 
• 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.
• 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, coriander and some pickling liquid 
(1/2 tsp per person). Season to taste with salt and 
pepper. 
 TIP: Cover with a lid if kernels are ‘popping’ out!

• 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 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 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 Mexican fiesta black beans, light 
sour cream, corn salsa and pickled onion.
• Sprinkle with reserved coriander to serve. Enjoy!