Quick & Easy

Mexican bean salad with tortilla chips

mexican bean salad with tortilla chips



1.Preheat oven to 200°C (180°C fan-forced).
2.Combine tomato, beans, ¹/³ cup of the coriander, 1 tablespoon of the juice, half of the onion and half of the chilli in medium bowl.
3.Place tortilla wedges, in single layer, on oven tray, toast about 5 minutes or until crisp.
4.Meanwhile, to make guacamole, mash avocado in small bowl, stir in remaining coriander, juice, onion and chilli.
5.Divide tortilla chips among plates, top with bean mixture, guacamole and sour cream.

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