A vegetarian dish that’s bursting with flavour!

Cooking time: 25min

1. Preheat your oven to 240°C, Fan Oven 220°C, Gas Mark 9. Coarsely grate the Cheddar cheese. Quarter the tomatoes. Halve the pepper and discard the core and seeds. Slice into thin strips.
2. Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork. Zest the lime, then juice one half straight into the mashed avocado. Cut the other half into wedges. Stir half of the tomatoes into the avocado mix and season with salt and pepper. In a small bowl, mix the lime zest with some mayonnaise. Set both aside.
3. Place the peppers on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat. Roast on the middle shelf of your oven until golden, 10-12min. Turn halfway through cooking.
4. While the peppers cook, drain and rinse the pinto beans. Add a drizzle of oil to a medium saucepan, then add half the beans and mash them in the pan. Add the other half, leaving them whole. Heat the saucepan on medium-high heat, then stir through the sun-dried tomato paste and Central American style spice mix. Reduce the heat and gently simmer for 6-8 mins, adding a splash of water if it looks dry. Season with salt and pepper.
5. Meanwhile, arrange the mini tortillas on a baking tray in a single layer (use multiple trays if necessary). Bake on the top shelf of your oven until golden and slightly crispy, 4-6 min. Flip halfway through cooking.
6. Spread the pinto bean mixture onto the mini tortillas, then top with the rocket, roasted peppers and remaining tomatoes. Follow with a dollop of guacamole, a sprinkle of Cheddar cheese and a drizzle of lime mayo. Serve with a lime wedge.