Next Level Nachos

Preheat the oven to 180ºC and line a large baking tray with baling paper.

Slice the mini flour tortillas into 3cm wedges and transfer to a large bowl. Pour over with 2 tablespoons of olive oil, season well with salt and pepper and use your hands to coat well. Arrange them in an even layer over the oven tray lined with baking paper. Note that you may need to spread them over two trays if more space is required. Transfer to the oven and bake for 4-6 mins or until golden brown and crispy. Remove from the oven and set aside.

While the tortillas are cooking, heat 1-2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the drained kidney beans, grated carrot, grated zucchini and cook for 2-3 mins or until softened.

Stir through the tomato paste, Mexican spice mix, and 1-2 tablespoons of warm water. Simmer for 1-2 mins, or until the sauce has thickened. Add a splash of more water if the beans seem dry. Mash the kidney beans slightly with a fork.

Sprinkle the shredded cheddar cheese over the bean mixture, cover the pan with a lid or foil and cook for 2-3 mins, or until the cheese has melted.

For the guacamole, scoop the avocado flesh out of the skin into a medium bowl. Add 1/2 of the fresh chopped coriander, lime juice and zest and mash with a fork. Season to taste with salt and pepper and set aside for serving.

To plate, divide the tortilla chips and beans between plates or over one large platter and top with a few dollops of Greek yoghurt and guacamole. Garnish with the remaining coriander, some dried chilli flakes and a final pinch of salt.