Step #1

Chop the courgette and pepper into small pieces.

Step #2

Boil the kettle and measure out 150ml of water and add the vegetable stock, then set to one side.

Step #3

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.

Step #4

Stir in the chopped tomatoes, tomato puree and vegetable stock. Bring to a gentle simmer for 5 minutes.

Step #5

Add the Quorn mince, black beans (if using) and coriander. Continue to cook for a further 10-12 minutes. Season to taste.

Step #6

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).

Step #7

Load up the tortilla chips with the chilli, then drizzle over the juice of half a lime.

Step #8

To serve, dollop the Bay’s Kitchen Spicy Tomato Salsa, Vegan yoghurt and guacamole on top and enjoy!