• Preheat oven to 200°C/180°C fan-forced. 
• Slice mini flourtortillas into wedges.
• Thinly slice brown onion.
• Cut capsicum into small chunks. 
• Drain sweetcorn. 
• Finely chop garlic. 
• Drain and rinse red kidney beans. 
• Grate zucchini. 

• Spread tortilla wedges over a lined oven tray 
(don’t worry if they overlap).
• Drizzle with olive oil and season with salt. 
• Bake until lightly golden and crisp, 8-10 minutes. 

• While the tortillas are baking, heat a drizzle 
of olive oil in a large frying pan over medium-high 
heat. Add onion, capsicum and corn and cook, 
stirring often, until softened, 4-5 minutes.
• Add red kidney beans and zucchini and cook until 
tender, 2-3 minutes. Season with pepper to taste.
• Add garlic, Tex-Mex spice blend, tomato paste and 
the water and simmer until slightly thickened, 
1-2 minutes. 

• Sprinkle Cheddar cheese over the bean mixture. 
Cover with a lid (or foil) and cook until the cheese
has melted, 1-2 minutes. 

• While cheese is melting, roughly chop coriander. 

• Divide oven-baked tortilla chips between plates. 
• Top chips with the chipotle bean mixture and light 
sour cream.
• SPICY! This is a mild sauce, but use less if 
you’re sensitive to heat! Drizzle over mild chipotle 
sauce (see ingredients). Sprinkle with pickled 
jalapeños (if using) and coriander to serve. Enjoy!