Preheat your oven to 220°C.Pop the **tortillas** in a single layer on a lightly-oiled baking tray and drizzle over a little **oil**. Season with **salt** and **black pepper**. Set aside.

Halve, peel and thinly slice the **shallot** into half moons. Peel and grate the **garlic** (or use a garlic press). Halve and remove the core from the **yellow pepper** and thinly slice into 1cm wide strips. Remove the top and bottom from the **courgette**, cut in half lengthways and chop into roughly 1cm chunks. Drain the **mixed beans** in a colander and rinse under cold running water.

Heat a drizzle of **oil** in a frying pan on medium heat. Add the **shallot**, **pepper** and **courgette**, a pinch of **salt** and a grind of black **pepper**. Cook until soft and brown, 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. Then add the **plum tomatoes**, **vegetable stock pot** and **mixed beans**. Cook for 10-15 mins until the liquid has reduced by half.

Meanwhile, pop the **tortillas** on the top shelf of your oven. Bake for 6-10 mins. Keep an eye on them, you want them to be golden and crispy but not burnt! When ready, remove from your oven and lay on some kitchen paper to absorb any excess **oil**.

Grate the **cheddar cheese**. Slice the **avocado** in half lengthways and twist apart. Remove the stone and scoop out the flesh with a spoon. Pick the **coriander leaves** from their **stalks** and roughly chop both, keeping them separate. Add the **stalks** and half the **leaves** to the **avocado**. Squeeze in some **lime juice** and mash together with a fork (it doesn't have to be completely smooth).

Lay one **tostada** on each plate and pile high with the **beans**. Add some **cheese** and a dollop of **guacamole**. Finish with a sprinkle of the remaining **coriander**. **Tuck in!**