Preheat your oven to 200°C. Arrange the tortillas in a single layer on a lightly-oiled baking tray and drizzle over a little oil. Season with salt and pepper. Set aside. TIP: We used 1 tortilla per person but you have enough for 2 each if you're extra hungry.

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the pepper and remove the core and seeds. Slice into thin strips. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Drain and rinse the mixed beans in a colander.

Heat a splash of oil in a frying pan on medium heat. Add the shallot, pepper and courgette. Stir and cook until soft, 5-6 mins. Add the garlic and Mexican spice (add less spice if you're not a fan of heat!) and stir well. Cook for 1 minute more, then add the mixed beans, chopped tomatoes and vegetable stock powder. Stir well, then bubble away until the liquid has reduced by half, 10-12 mins. Tip: Add a splash more water if the mixture looks a little dry.

Meanwhile, pop the tray of tortillas on the top shelf of your oven and bake until golden brown and crispy 3-5 mins. Keep an eye out - you want them to be golden and crispy but not burnt! Once cooked, remove from your oven and lay on some kitchen paper to absorb any excess oil.

Meanwhile, roughly chop the coriander. Grate the cheddar cheese.Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out all of the insides into a bowl. Add half the coriander. Halve the lime, squeeze in some lime juice and mash with a fork. Season with salt and pepper and keep to one side.

Season the bean mixture to taste with salt and pepper. Lay one tostada on each plate and spoon on the beanie mixture. Add a sprinkle of grated cheese and a dollop of guacamole. Finish with the remaining coriander sprinkled over. Tuck in!