a) Preheat your oven to 200°C. Halve the peppers, discard the core and seeds and thinly slice.
b) Put the peppers on a baking tray, 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, trim the carrot and grate on the coarse side of your grater (no need to peel).
b) Halve, peel and thinly slice the onion.
c) Drain and rinse the kidney beans in a sieve. Grate the cheese.
d) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a frying pan on medium-high heat. Add the onion and cook until softened, 4-5 mins.
b) Add the beans, garlic and Mexican Style spice. Cook, stirring, for 1 min, then stir in the grated carrot, finely chopped tomatoes and vegetable stock paste.
c) Add the sugar (see ingredients for amount). Stir to combine and bring to the boil. Reduce the heat to medium and simmer, stirring occasionally, until thick, 7-8 mins.

a) Halfway through the peppers' cooking time, lay the tortillas (2 per person) 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). Zest the lime and chop into wedges.
b) Pop the soured cream in a small bowl. Add the lime zest and season to taste. Stir together.

a) Stir half the coriander through the bean mixture and season to taste if needed.
b) Serve the crisp tostadas topped with spoonfuls of the veggie bean mix, roasted peppers and cheese. Finish with a dollop of zesty soured cream 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!