• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Drain and rinse the kidney beans in a sieve. 
• Halve, peel and finely dice the shallot.
• Trim and grate the carrot (no need to peel). 
• Cut the tomatoes into 2cm dice. Quarter the lime.

• Place a pan over medium-high heat with a drizzle of oil.
• Once the pan is hot, fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks.
• Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

• Meanwhile, cut each tortilla into quarters to create even-sized triangles (use scissors if you like). In a large bowl toss with half of the Mexican spice, oil, salt and pepper till covered.
• Lay out on a baking tray in a single layer (use two trays if necessary). 
• Bake in the oven for 6-8 mins, until crispy and golden.

TIP: Keep an eye on them so they don't burn.

• Add the beans, carrot, chipotle paste, remaining Mexican spice and half of the shallot to the pan and cook for another 4-5 mins.
• Add lime juice to taste. Season to taste with salt and pepper.

• In a small bowl, add the tomatoes, remaining shallot and a squeeze of lime juice.
• Season with salt and pepper and set aside for serving.

• Divide the tortilla chips between plates. 
• Top with the mince and beans and then sprinkle over the salsa and cheese. 

TIP: Use the chips to scoop the mince if you prefer.