Preheat the oven to 180°C. Grease the tortillas on both sides with sunflower oil. Place the tortillas in an oven-proof bowl and use your hands to fold the edges into a flower-like pattern. Bake the tortillas in the oven for 8-10 minutes until golden brown and crispy, remove the tortillas from the mould for the last 2 minutes. Leave to cool.

Heat a splash of olive oil in a pan over medium-high heat. Fry the onion and garlic until soft. Add the ground cumin, paprika and tomato puree and fry for 5 minutes. Add the rice and stir well. Pour in the vegetable stock and bring to the boil. Turn down the temperature and simmer the rice with the lid on for 10-15 minutes. Stir in the beans during the last 2-3 minutes.

Then make the pickled red onion. Heat the vinegar, water, sugar and salt in a saucepan until the sugar dissolves. Put the onion in a clean pot and pour the mixture over it. Set aside.

Place the coriander, lime juice, garlic, cumin powder, chilli flakes and 4 tablespoons of olive oil in a food processor and blend until smooth. Season to taste with salt and pepper.

Then bake the Nacho Cheese Bites in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.

Fill each taco bowl with rice and beans. Divide the corn, pickled red onion and red pepper among the bowls. Finish with the Nacho Cheese Bites, and serve with a dollop of sour cream and a lime wedge.