a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Cut each tortilla into 8 triangles (use scissors if easier).

c) Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary. Season with salt and pepper.

a) Heat a large frying pan on medium-high heat (no oil). Halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Once hot, add the pork mince and sliced pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the black beans in a sieve. 

c) Grate the cheese. 

a) Once the mince has browned, add the garlic and Mexican style spice mix and fry, 1 min.

b) Stir through the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 

c) Bring to a boil, then add the black beans. Lower the heat and simmer until the mixture has thickened slightly, 4-5 mins. 

a) Meanwhile, bake the nachos on the top shelf of the oven until lightly golden brown and crisp, 5-7 mins. TIP: Watch them like a hawk as they can burn easily.

b) Once the sauce has thickened, stir in the butter (see pantry for amount) until melted. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Taste and season with salt and pepper if needed. Add a splash of water if it looks little thick. 

a) When everything's ready, share the Mexican spiced pork and bean mixture between your serving bowls.

b) Sprinkle over the cheese and top with a dollop of soured cream to finish.

c) Serve the nachos alongside for dipping.