• Preheat oven to 200°C/180°C fan-forced. Drain sweetcorn (see ingredients). Drain and rinse black beans. Finely chop onion, garlic and celery. Roughly chop silverbeet and herbs. Thinly slice carrot into half-moons. • Slice mini flour tortillas into quarters. Divide tortillas between two lined oven trays (don't worry if they overlap). Add a drizzle of olive oil and a pinch of chilli flakes (if using), then season with salt. Bake until lightly golden and crispy, 8-10 minutes. TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!

• While the tortillas are baking, heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook onion, celery and carrot until slightly softened, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican fiesta spice blend and garlic & herb seasoning and cook until fragrant, 1 minute. TIP: Cover the frying pan with a lid if the corn kernels are "popping" out. TIP: Add a dash of water to the veggies to help speed up the cooking process.

• Add silverbeet, chopped tomatoes, vegetable stock powder, black beans, the water, brown sugar and a pinch of chilli flakes (if using) to the saucepan. Cook, stirring, until slightly thickened 5-6 minutes. • Add the plant-based butter and 1/2 the herbs, then stir until melted, 1 minute.

• Divide Mexican-style black bean soup between bowls. • Top with charred corn and remaining herbs. • Serve with chilli tortilla chips