¼ 28g pack coriander, roughly chopped, plus extra to serve
¼ tsp Tabasco Red Pepper Hot Sauce
50g soured cream
230g Doritos Guacamole tortilla chips
400g can black beans, rinsed and drained
100g essential Waitrose English Mature Cheddar grated
¼ Cooks’ Ingredients Jalapeño Peppers, drained
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.