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Preheat the oven to 200˚C, gas mark 6. To make a salsa, toss the tomatoes, red onion and the juice of ¼ lime; season and set aside. To make the guacamole, use a fork to roughly mash the avocado with the remaining lime juice and the coriander; season and set aside. Stir the hot sauce through the soured cream; season and set aside.
Arrange the tortilla chips evenly on a large baking tray. Scatter the beans and cheddar over the top and bake for 5-6 minutes, until the cheese has melted.
Scatter the salsa over the tortillas, add spoonfuls of the guacamole and spoon over the soured cream. Sprinkle with the jalapeños and extra coriander; serve immediately.
If you’re short on time, you could use ready-made salsa and guacamole instead of making your own.
Typical values per serving when made using specific products in recipe
Energy | 1,342kJ/ 322kcals |
|---|---|
Fat | 20g |
Saturated Fat | 6g |
Carbohydrates | 23g |
Sugars | 2.8g |
Fibre | 5.6g |
Protein | 8.2g |
Salt | 1.2g |
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