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3 bags organic corn chips 3 tsp olive oil 3 avocados 2 cans cannellini beans 4 cans red kidney beans Fresh coriander 4 limes 3 stalks celery, chopped ½ red onion 2 jars salsa salt & pepper 1. 2.
Heat oven to 200 C. In a bowl mash the olive oil, red kidney beans (drained & rinsed), 3 Tbs chopped coriander, juice of 3 limes and 2 Tbs taco seasoning mix. In another bowl, mix the celery, onion, juice of 1 lime and 1 tin cannellini beans (drained & rinsed). Layer half the corn chips, half the bean mix, half the remaining can of cannellini beans and salsa. Repeat. Heat in oven until warmed through. Serve topped with the celery mixture, avocados (mashed with a little salt and pepper) and extra coriander if desired.
Makes approx. 8 servings
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