Mexican Veggie Beanie Tostadas

Cut the echalion shallot in half through the root. Peel and then thinly slice into half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Remove the core from the yellow pepper, then thinly slice into 1cm wide strips. Cut the top and bottom off the courgette, then cut in half lengthways, cut each half into four long lengths and then chop into roughly 1cm chunks. Drain the mixed beans in a colander and rinse under cold running water

Put a frying pan on medium heat with a drizzle of oil. Add your shallot, pepper and courgette along with a pinch of salt and a grind of black pepper. Cook for 5-6 mins until slightly browned.

Add your garlic and Mexican spice (add less spice if you're not a fan of heat!) to your mixture. Stir together and cook for 1 minute more until fragrant, then add the plum tomatoes. Add the vegetable stock pot. Stir until it dissolves then add your mixed beans. Stir together and cook for 10-15 mins until the liquid has reduced by half. Tip:If your mixture looks too dry, just add 1 tbsp of water!

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

Grate the cheddar cheese. Slice lengthways into the avocado, once you reach the stone turn your avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out all the insides into a bowl. Roughly chop the coriander (both stalks and leaves, but keep separate) and add your stalks and half your leaves to your avocado. Squeeze in a good splash of lime juice and mash together with a fork. You've just made guacamole! Tip:It should still be a little lumpy for that rustic look!