Mexican mixed plate

1 Preheat oven to 150°C.  Spread courgettes on a lined baking tray, spray with oil, season with pepper and bake 5–10 minutes until soft and slightly charred.

2 Meanwhile, heat oil in a large non-stick frying pan on a high heat. Cook mince for 2–3 minutes until lightly browned. Add the chilli beans, cumin, half of the carrot and chopped tomatoes. Simmer for 5–10 minutes until cooked through.

3 Place the pitas in the oven for 3–5 minutes until warmed and slightly crisp. Defrost the corn in the microwave on high for 4–5 minutes.

4 Halve pitas and serve alongside corn, extra carrot, courgettes and sour cream.