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- Prep
- 30 minutes
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- Total
- 15 minutes
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- Serving
- One tray
Ingredients
| 230-250 grams of tortilla chips |
| 1 can of pinto beans |
| 2 cups of the star ingredient - Liddells Lactose Free Shredded Cheese. |
| 1 red capsicum finely diced. |
| 1 green capsicum finely diced. |
| ½ cup of cherry tomatoes |
| 1 small tin of corn |
| ⅓ cup of chopped green onions |
| 2 tablespoons of coriander (swap for parsley if you’re not a fan) |
| 2 limes |
| Your fav salsa. |
| Pickled jalapenos. |
| Homemade guac - I make mine using 1 avo, salt & pepper, the juice of 1 lime, coriander and EVOO. |
Directions
Step 1
Preheat the oven to 180ºC.
Add tortilla chips to a tray.
Drain and rinse pinto beans.
