Method:

1. Preheat the oven to 200°C, and place the frozen chicken schnitzel on a baking sheet. Bake for 15 minutes, and they will continue to cook later. Remove from the oven.
2. In a dry pan over medium heat, toast the cumin and coriander seeds for 1 minute until fragrant. Grind them roughly in a mortar and pestle, then set aside.
3. Add a splash of oil to the pan and sauté the onion until soft.
4. Stir in the toasted seeds, smoked paprika, ancho chilli, and tomato paste. Cook for about 5 minutes until the oil starts to separate from the paste.
5. Add the red wine vinegar, espresso, and drained black beans.
6. Simmer for 10 minutes on a low heat.
7. Slightly mash the beans with a fork to create a thick sauce. Season with salt.
8. In a medium bowl, combine the diced tomatoes, red onion, and corn.
9. Add the olive oil and lemon juice. Season with salt and pepper. Toss well and set aside.
10. Place the tortillas on the baking tray and spread with black bean sauce over each tortilla. Top with the sliced chicken schnitze and sprinkle the grated cheese over the top.
11. Return to the oven for 5–8 minutes, or until the cheese is melted and bubbly and the tortilla edges are crisp. Serve immediately with avocado, coriander and lime wedges.