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

b) Halve the peppers and discard the core and seeds. Slice into thin strips.

c) Put the peppers on a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 12-15 mins. Turn halfway through.

a) Meanwhile, drain and rinse the kidney beans in a sieve.

b) Grate the cheese.

a) Heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the beans and Mexican style spice mix. Cook, stirring, for 1 min, then stir in the chopped tomatoes and vegetable stock paste.

c) Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, 7-8 mins.

a) Halfway through the peppers' cooking time, lay the tortillas onto a large baking tray in a single layer.

b) Rub each with a little oil and season with salt.

b) Bake on the middle shelf of the oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

a) Zest the lime and cut into wedges.

b) Pop the soured cream in a small bowl. Mix in the lime zest and season to taste with salt and pepper.

a) Taste the bean mixture and season if needed. 

b) Top the crisp tostadas (3 per person) with spoonfuls of the veggie bean mix, roasted peppers and cheese - as much as you'd like.

c) Finish with a dollop of zesty soured cream and serve with the lime wedges for squeezing over. TIP: Tostadas are best enjoyed eaten by hand - get stuck in! 

Enjoy!