Nacho Bowl with Vegan Mince and Black Beans

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
• Add the Mexican-style spice mix, BBQ spice rub, garlic and three-quarters of the onion, then fry for 1 - 2 minutes.
• Add the vegan mince, tomato paste and black beans, then fry for 3 - 4 minutes. Keep warm over a low heat until ready to serve.
• Drain the corn in a strainer.

• Cut the lime into wedges. Deseed the green chili pepper, then finely chop a quarter of the green chili pepper per person.
• Put the tomato in a bowl and mix with the chopped green chili pepper, a light drizzle of extra virgin olive oil and the juice of half a lime wedge per person. Season with salt and pepper to taste.
• In a small bowl, mix the guacamole with the rest of the onion as well as lime juice to taste (see Tip). Add salt and pepper as preferred.

Tip: if you'd like to heat up the beetroot tortilla chips, spread them over a parchment-lined baking sheet and bake for 2 - 3 minutes in the oven at 180°C.