• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas into quarters. • Grate carrot. Finely chop onion. 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 and onion, 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, 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 crispy, 8-10 minutes. • Meanwhile, in a medium bowl, combine baby spinach leaves, tomato and a drizzle of white wine vinegar and olive oil. Season.

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