Heat a wok on a medium heat and spray wth 1 kcal spray.
Add the garlic, sliced mushrooms and the sliced pepper.
Stir fry for a few minutes to char the pepper.
Stir in the Mexican seasoning.
Add in the mince and cook until brown stirring from time to time.
Stir in the kidney beans and simmer on a low heat while you prep the tortilla chips and make the guacamole.
To make the guacamole, mash the avocado in a bowl, season with salt and pepper and squeeze in some lime juice to taste.
Cut the tortillas into 8 triangle pieces. (For a larger portion, you can use extra tortilla wraps. Add approx. 150 calories extra per wrap depending on size of tortilla wrap).
Season with salt, pepper and spray them with one kcal spray.
Grill for about 1 minute until starting to crisp, flip over and grill for another minute.
Serve the chips on each plate and top with half the mince mixture, half the guacamole and half the fat-free Greek yogurt.
Garnish with chopped coriander