• Preheat oven to 200°C/180°C fan-forced. • Roughly chop capsicum and tomato. • Finely chop garlic. • Drain sweetcorn.

• Heat a large frying pan over high heat. Cook corn, tossing, until lightly browned, 4-5 minutes. • Transfer charred corn to a bowl. Allow to cool slightly, then add tomato, a drizzle of olive oil and the white wine vinegar. Toss to combine. Season to taste. TIP: Cover the pan with a lid if the kernels are 'popping' out.

• Meanwhile, cut mini flourtortillas into wedges. • Place tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and turn to coat. • Bake until golden, 6-8 minutes. TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum until softened, 4-5 minutes. • Add plant-based mince and cook until browned, 2-3 minutes. • SPICY! This spice blend is hot. Add less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Add the water and simmer until slightly reduced, 1-2 minutes. TIP: Add another splash of water to loosen the mixture, if needed.

• Stir in baby spinach leaves until wilted.

• Divide tortilla chips between plates. • Top with fiery plant-based mince and a dollop plant-based coconut yoghurt. • Tear over coriander to serve. Enjoy!