• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. Little cooks: Under adult supervision, older kids can help grate the carrot.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 4-5 minutes. • Add veggie mince, breaking up with a spoon, until just browned, 3-5 minutes.

• Add tomato paste, Tex-Mex spice blend, vegetable stock and the water. • Reduce heat to medium-low and simmer until thickened, 2-3 minutes. Season to taste. Little cooks: Help measure out the water!

• Place one mini flour tortilla on a lined oven tray. Top the tortilla with some veggie mince filling, spreading it into an even layer. Sprinkle over some Cheddar cheese. • Repeat this process until all the tortillas and filling are used up. • Bake until the top tortillas is golden, 10-12 minutes. TIP: If making for 4 people, build two tortilla towers. Little cooks: Take the lead and help assemble the tortilla tower!

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season with salt and pepper to taste. Little cooks: Help scoop out and mash the avo!

• Using a bread knife, cut plant-based mince tortilla tower into wedges (like a cake!) and divide between plates. • Serve with mashed avocado and light sour cream. Enjoy!