a) Preheat your oven to 200°C. Halve the peppers, discard the core and seeds, then thinly slice.
b) Put the peppers on a baking tray, then drizzle with oil and season with salt and pepper.
c) Toss to coat and spread out. Roast on the top shelf of your oven until soft and slightly charred, 12-15 mins, turning halfway.

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) When hot, add the beans and Mexican style spice mix. Cook, stirring, for 1 min, then stir in the finely chopped tomatoes and vegetable stock paste.
c) Stir to combine and bring to the boil. 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 lightly-oiled baking tray in a single layer and drizzle with oil.
b) Season with salt and pepper, then bake on the middle shelf of the oven until golden and crispy, 4-6 mins.

a) Meanwhile, roughly chop the coriander (stalks and all).
b) Zest the lime and chop into wedges.
c) Pop the creme fraiche into a small bowl. Add the lime zest and season to taste with salt and pepper. Stir together.

a) Stir half the coriander through the bean mixture and season to taste if needed.
b) Serve the crisp tostadas (3 per person) topped with spoonfuls of the veggie bean mix, roasted peppers and cheese. Finish with a dollop of zesty creme fraiche and a sprinkling of the remaining coriander. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!
c) Serve with lime wedges for squeezing over. Enjoy!