Chop the courgette and pepper into small pieces.
Boil the kettle and measure out 150ml of water and add the vegetable stock, then set to one side.
Heat the oil in a pan and then add the pepper and courgette. Cook on a medium heat for 5 minutes. Then add the chilli powder, cumin and paprika. Continue to cook for a further 2 minutes, stirring regularly.
Stir in the chopped tomatoes, tomato puree and vegetable stock. Bring to a gentle simmer for 5 minutes.
Add the Quorn mince, black beans (if using) and coriander. Continue to cook for a further 10-12 minutes. Season to taste.
Add the tortilla chips to a large bowl or spread evenly across 4 individual bowls and sprinkle over the grated cheese (You can warm the tortillas and cheese in the oven or grill for a couple of minutes if you wish).
Load up the tortilla chips with the chilli, then drizzle over the juice of half a lime.
To serve, dollop the Bay’s Kitchen Spicy Tomato Salsa, Vegan yoghurt and guacamole on top and enjoy!