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, halve peel and thinly slice the onion, peel and grate the garlic (or use a garlic press).
b) TTrim the carrot and grate on the coarse side of your grater (no need to peel).
c) Drain and rinse the kidney beans in a sieve. Grate the cheese.

a) Heat a drizzle of oil in a frying pan on medium-high heat. Add the onion and fry until softened, 3-4 mins.
b) Add the beans, garlic and Mexican spice. Cook, stirring, for 1 min, then stir in the grated carrot, sugar (see ingredients for amount), 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 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, 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 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 on plates. Top with spoonfuls of the veggie bean mix, roasted peppers and cheese, then 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) Finish with lime wedges for squeezing over. Enjoy!