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

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

• While the corn is charring, cut mini flour tortillas 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, breaking up with a spoon, until browned, 2-3 minutes. • SPICY! You might find the spice blend 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 vegetable stock powder. 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. • Sprinkle with plant-based shredded Cheddar cheese, then cover with a lid or foil and reduce heat to low. • Cook until cheese is slightly melted, 2-3 minutes.

• Divide plant-based cheesy mince and tortilla chips between bowls. • Top mince with charred corn salsa. Tear over coriander to serve. Enjoy!