Mexican mince and bean tortilla bowls

1 Preheat oven to 180°C. Grease 6 x 2-cup ramekins and place on oven tray. Spray wraps with oil and fold to fit ramekins and form a bowl shape. Bake for 5 minutes, or until golden brown. Remove from oven and cool on tray. Wraps will firm up.

2 Meanwhile, heat a large non-stick frying pan over medium-high. Brown beef mince for 4 minutes, stirring to break up lumps. Stir in seasoning and cook for 3 minutes. Add beans and canned tomatoes and bring to the boil. Reduce heat to low and simmer for 5-6 minutes, or until mixture thickens. Remove from heat.

3 Spray a small non-stick frying pan with oil and set over medium heat. Add sweetcorn and cook, stirring, for 4-5 minutes until lightly browned. In a bowl, combine avocado, tomatoes and chilli.

4 Place each tortilla bowl on a plate. Fill with lettuce and beef mixture. Top with tomato mixture, yoghurt, charred corn, spring onion, coriander and broken corn chips. Serve with lime wedges.