• Preheat oven to 220°C/200°C fan-forced. • Drain the sweetcorn. Grate the carrot. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 4-5 minutes. • Add plant-based mince and cook, breaking up mince with a spoon, until just browned, 3-5 minutes.

• Add tomato paste, Tex-Mex spice blend, vegetable stock powder and the water. • Reduce heat to medium-low and simmer until thickened, 2-3 minutes. Season to taste.

• Place one mini flourtortilla on a lined oven tray. Top the tortilla with some filling, spreading it into an even layer. Top with another tortilla. • Repeat this process until all the tortillas and filling are used up. • Bake until the top tortillas is golden, 10-12 minutes. TIP: If making for 4 people, build two tortilla stacks.

• Meanwhile, finely chop cucumber and parsley. • To the bowl with the corn, add cucumber, parsley and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.

• Using a bread knife, cut veggie mince tortilla stack into wedges (like a cake!) and divide between plates. • Top with charred corn salsa and plant-based mayonnaise to serve. Enjoy!