• Preheat oven to 200°C/180°C fan-forced. • Thinly slice onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside. • Cut mini flour tortillas into quarters. Roughly chop tomato, mixed leaves and mild chorizo. Finely chop garlic. Slice the kernels off corn cob. Roughly chop herbs. Drain and rinse black beans (see ingredients).

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. Add tomato, mixed leaves and a drizzle of olive oil, stirring to combine. Season to taste. Set aside. • Place tortilla wedges in a single layer over two lined oven trays. Drizzle (or spray) with olive oil and season with salt and pepper. Toss to coat. Bake until lightly golden and crispy, 8-10 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• While chips are baking, return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo and remaining onion until golden, 4 minutes. • Add black beans and cook until softened, 2 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. Add the water, then cook until heated through and reduced slightly, 30 seconds.

• Drain pickled onion. • Divide chorizo and black beans between bowls. Top with corn salsa, light sour cream, shredded Cheddar cheese (see ingredients) and pickled onion. Sprinkle with chopped herbs. • Serve with tortilla chips.