Loaded Meat Free Mince Chilli Nachos

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your meat free mince (remove the paper if required!) and cook for 3 min or until starting to brown

Meanwhile, stack your tortillas and slice into triangles

Add the tortilla triangles to a tray (or two!) with half your ground smoked paprika (you'll use the rest later!), a drizzle of olive oil and a generous pinch of salt and pepper

Toss everything together then spread them out and put the tray[s] in the oven for 6-8 min or until lightly browned and crisp – these are your nachos

Tip: Watch them like a hawk to make sure they don't burn!

Once the mince has browned, add your soy sauce, chilli flakes (can't handle the heat? Go easy!), ground cumin and remaining ground smoked paprika to the pan and cook for 2 min or until all the mince is coated in the spices

Meanwhile, drain and rinse your black beans

Add the drained black beans to the pan along with 200ml [300ml] [400ml] boiled water and your tomato paste

Cook for 2-3 min or until the sauce has thickened to a bolognese-like consistency, then remove from the heat – this is your meat free mince chilli

Tip: Add an extra splash of water if it's looking a little dry!

While the sauce is thickening, trim, then roughly chop your spring onion[s]

Roughly dice your tomato[es]

Chop your coriander, including the stalks

Add the chopped spring onion, diced tomato and chopped coriander to a bowl with a drizzle of olive oil and a pinch of salt and pepper

Stir it all together – this is your tomato salsa