Mexican Veggie Bean & Cheat's Guacamole Tostadas

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion, zucchini and carrot and cook for 5-6 minutes, or until softened.

Add the garlic and the mild Mexican spice blend (use suggested amount) to the pan with the veggies and cook for 1 minute, or until fragrant. Add the diced tomatoes, water (check ingredients list for the amount) and crumble in the vegetable stock cube. Stir to dissolve the stock cube and add the mixed beans. Cook for 5-10 minutes, or until the liquid has reduced by half. TIP: Allowing the liquid to cook off makes for a more delicious, intense flavour.

While the beans are cooking, lightly spray (or brush) olive oil across the oven tray lined with baking paper. Place the mini tortillas in a single layer on the tray and drizzle with olive oil. Season with a pinch of salt and pepper and place on the top shelf of the oven to cook for 6-10 minutes. TIP: Keep an eye on the tortillas, you want them to be golden and crispy but not burnt! Once cooked, remove from the oven and set aside on a plate lined with paper towel to soak up excess oil.

Dice the avocado flesh. TIP: Slice the avocado into cubes while still in the skin, then scoop the cubed flesh out with a spoon. Roughly chop the coriander leaves (reserve a few leaves for garnish!). In a small bowl, mash the avocado with a fork and combine with the coriander. Slice the lime into wedges. Squeeze over the juice of ½ the lime wedges and season to taste with a pinch of salt and pepper. TIP: Add as much or as little lime juice as you like depending on your taste preference.