Mexican Beanie Tostadas

Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Halve and remove the core from the yellow pepper and thinly slice into 1cm wide strips. Remove the top and bottom from the courgette, cut in half lengthways and chop into roughly 1cm chunks. Drain the mixed beans in a colander and rinse under cold running water.

Heat a drizzle of oil in a frying pan on medium heat. Add the shallot, pepper and courgette, a pinch of salt and a grind of black pepper. Cook until soft and brown, 5-6 mins. Add the garlic and Mexican spice (add less spice if you're not a fan of heat!) and stir well. Cook for 1 minute. Then add the plum tomatoes, vegetable stock pot and mixed beans. Cook for 10-15 mins until the liquid has reduced by half.

Meanwhile, pop the tortillas on the top shelf of your oven. Bake for 6-10 mins. Keep an eye on them, you want them to be golden and crispy but not burnt! When ready, remove from your oven and lay on some kitchen paper to absorb any excess oil.

Grate the cheddar cheese. Slice the avocado in half lengthways and twist apart. Remove the stone and scoop out the flesh with a spoon. Pick the coriander leaves from their stalks and roughly chop both, keeping them separate. Add the stalks and half the leaves to the avocado. Squeeze in some lime juice and mash together with a fork (it doesn't have to be completely smooth).