• 2tbsplight olive oil
• 1small onion, chopped
• 2garlic cloves, finely chopped
• 1tspground cumin
• 1tsppaprika
• 1/2 tsp dried oregano
• 1tspsea salt
• 500g frozen vegan mince (Tesco's is good)
• 400g can chopped tomatoes
• 400g can red kidney beans, drained and rinsed
• 250g tortilla chips
• 200ml chilli con queso (see recipe)
• 1tomato, diced
• 3spring onions, sliced
• Coriander leaves, roughly chopped
• Guacamole
• Limes, cut into wedges
• Jalapenos

Instructions

1. 1

   Preheat the oven to 200 degrees C (180 fan). Heat the oil in a saucepan over a medium-high heat.

2. 2

   Add the onion and cook for 5-7mins or until softened and beginning to brown.

3. 3

   Add the garlic and cook for a minute stirring frequently.

4. 4

   Sprinkle in the cumin, paprika, oregano and salt, stir well.

5. 5

   Add the vegan mince, chopped tomatoes and kidney beans with 250ml water.

6. 6

   Bring the mixture to the boil, then reduce the heat and simmer gently for 10 minutes.

7. 7

   Meanwhile, warm the tortilla chips in the oven for 3-4 minutes until toasted and golden.

8. 8

   Heat up the chilli con queso in a small saucepan, and add a little boiling water if the mixture is too thick.

9. 9

   Put the tortilla chips on a serving dish, spoon over the chilli con queso, then the mince in alternate layers then top with tomato, spring onion, coriander, guacamole, jalapenos and lime wedges.