• Preheat oven to 200°C/180°C fan-forced. • Slice mini flour tortillas into quarters. Grate the carrot. Finely chop celery and garlic. Roughly chop tomato. Drain and rinse black beans (see ingredients). Drain the sweetcorn. • Divide tortillas between two lined oven trays (don’t worry if they overlap). Turn with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes.

• While the tortillas are baking, heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Add tomato and a drizzle of olive oil and white wine vinegar to the bowl of charred corn. Season with salt and pepper and toss to combine. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes. • Add garlic, black beans and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add enchilada sauce, the plant-based butter and a splash of water and cook until slightly reduced, 1-2 minutes.

• Divide nacho chips between plates. • Top with Mexican black beans and veggies. • Top with charred corn salsa and a dollop of plant-based mayo. • Tear over coriander to serve. Enjoy!