• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. Cut capsicum into bite-sized chunks. • Drain and rinse black beans. Drain sweetcorn.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and corn, stirring, until softened, 5-7 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic. Cook until fragrant, 1-2 minutes.

• Add diced tomatoes with garlic & onion, beans, vegetable stock powder, the brown sugar and the hot water (see ingredients). Stir to combine. • Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 10-15 minutes. • Stir in the butter. Season with salt and pepper. TIP: Butter helps balance the acidity of the tomatoes!

• While the chilli is simmering, cut mini flour tortillas (see ingredients) into wedges. • Place tortilla chips on a lined oven tray. Drizzle (or spray) with olive oil. Season, then arrange in a single layer. • When the chilli has 10 minutes remaining, bake the chips until golden, 6-8 minutes. TIP: If your oven tray is getting crowded, spread the chips out over two oven trays

• Meanwhile, roughly chop coriander. • Slice avocado in half and scoop out flesh. Place avocado in a small bowl and mash with a fork. • Add sour cream and stir to combine. Season to taste. TIP: For a smoother crema, use a food processor or stick blender.

• Divide Mexican capsicum chilli between bowls. • Sprinkle with shredded Cheddar cheese and coriander. • Top with a dollop of avocado crema. Serve with baked tortilla chips. Enjoy!