• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas into quarters. • Grate carrot. Roughly chop baby spinach leaves and tomato. Drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until tender, 2-3 minutes. • Add black beans, garlic paste and All-American spice blend, and cook until fragrant, 1-2 minutes.

• Stir in the butter, the water, passata and vegetable stock pot, until combined and slightly reduced, 1-2 minutes. • Season to taste.

• Spread tortilla pieces 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. • Meanwhile, in a medium bowl, combine baby spinach leaves, tomato, a drizzle of the white wine vinegar and olive oil. Season.

• Divide American black bean chilli between bowls. Sprinkle over Cheddar cheese. • Top with spinach salsa and light sour cream. • Serve with tortilla chips. Enjoy!