Drain and rinse the corn and black beans. Peel and mince the garlic. Peel and finely dice the onion.

Heat the oil in a medium-deep frypan over high heat. Cook the corn, garlic and half the onion, stirring regularly, for 2 mins, or until the onion is slightly softened. Add the Mexican seasoning and cook, stirring, for 30 secs or until fragrant.

Then add the beans, crushed tomatoes and honey to the mixture and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 8 mins or until slightly reduced. Taste, then season with salt and pepper.

Peel and deseed the avocado. Juice the lime. Dice the tomato. Add the avocado flesh, lemon juice, tomato, remaining onion and cumin and mash until well combined.

Divide the corn chips and veggie nachos between plates. Top with classic guacamole and sour cream for dipping.