ingredients

Tap an ingredient to tick it off as you go.

Bean mixture

• ✓2 tsp. extra virgin olive oil
• ✓¼ brown onion, finely chopped
• ✓1 small garlic clove, crushed
• ✓½ tsp ground cumin
• ✓¼ tsp chilli powder
• ✓100g red kidney beans, drained & rinsed
• ✓100g Black Beans, drained & rinsed
• ✓3 tbsp. Vegetable stock

Guacamole

• ✓½ avocado
• ✓Lemon juice, to taste
• ✓Pinch of ground cumin
• ✓¼ garlic clove, crushed
• ✓1 tbsp. grated brown onion
• ✓Salt & pepper to taste

Salsa

• ✓½ medium tomato, diced (room temp)
• ✓¼ small red onion, finely diced
• ✓Lemon juice to taste
• ✓2 tsp. extra Virgin olive oil
• ✓1 tbsp. coriander, chopped
• ✓Pinch of salt and pepper

Extras

• ✓2 small handfuls of corn chips
• ✓40g cheddar cheese, grated
• ✓50g plain low-fat sour cream or Greek yoghurt

method

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1. 1

   Pre-heat grill to a high setting (200°C).

2. 2

   To make the bean mixture, heat olive oil in a small saucepan over medium heat.

3. 3

   Add onion and garlic to the pan and cook for 2-3 minutes or until onion becomes translucent.

4. 4

   Add the beans, chilli, cumin and vegetable stock into the pan and stir for 3-5 minutes until the vegetable stock has reduced.

5. 5

   Once reduced, set aside until you’re ready to assemble.

6. 6

   To make the salsa, place tomato, red onion, lemon juice, olive oil, coriander and a pinch of salt and pepper into a small mixing bowl. Keep this out of the fridge as you want it to be room temperature.

7. 7

   To begin making the guacamole, place the avocado, lemon juice, cumin, onion and garlic into a small bowl and mash. Sprinkle a little salt and pepper to taste.

8. 8

   Finally – you’re ready to assemble! Arrange the corn chips in an oven-safe dish and sprinkle grated cheddar over the top.

9. 9

   Pour the bean mixture over the chips and spread evenly.

10. 10

    Place dish under the grill for 2 minutes or until cheese has melted.

11. 11

    Once out from under the grill, top with the tomato salsa, the avocado guac and a dollop of sour cream.