Step 1

Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Place the tortilla wedges on the prepared trays and lightly spray with oil. Bake for 12-15 minutes, turning once, or until golden and crisp. Set aside.

Step 3

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until softened. Add the chilli, cumin and paprika and cook, stirring, for 1 minute or until aromatic. Add the capsicum and zucchini and cook, stirring for 1 minute or until softened slightly.

Step 4

Add black beans, tomatoes and 80ml (1/3 cup) water to the saucepan and bring to the boil. Reduce heat to low and simmer for 10 minutes or until thickened. Add the green beans and simmer for 2 minutes or until just tender.

Step 5

Serve the bean mixture with the tortilla crisps, topped with yoghurt and coriander. Serve with a wedge of lime and sprinkle lightly with paprika if desired.