• Preheat oven to 200°C/180°C fan-forced. Drain sweetcorn. Drain and rinse black beans. • Finely chop red onion and celery. Roughly chop baby spinach leaves and coriander. Thinly slice carrot into half-moons.• Slice mini flourtortillas into quarters. Spread over a lined oven tray (don’t worry if they overlap).
• Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes. 

• While the tortillas are baking, heat a large saucepan over high heat.• Cook corn until lightly browned, 4-5 minutes. Transfer to a bowl.• Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot, onion and celery, tossing, until slightly softened, 4-5 minutes.• SPICY! The spice blend is hot, use less if you’re sensitive to heat. Add Mexican Fiesta spice blend and garlic & herb seasoning and cook until fragrant, 1 minute. TIP: Add a dash of water to the veggies to help speed up the cooking process. 

• To the saucepan, add diced tomatoes with garlic & onion, stock concentrate, black beans and the water and brown sugar. Cook, stirring, until slightly thickened, 5-6 minutes.• Add the plant-based butter and baby spinach and cook, stirring, until melted and combined, 1 minute. Season to taste with salt and pepper.

• Divide black bean soup between bowls.• Top with charred corn and sprinkle with coriander. • Serve with tortilla chips. Enjoy!