• 200g bag of corn chips
  • 150g cheddar cheese, grated
  • 1 x 420g tin Batchelor’s Chilli Beans
  • 1 small tin sweetcorn
  • ½ small red onion, very finely diced
  • 2 plum tomatoes, finely diced
  • 2 tablespoons sliced jalapeno chillies
  • 2 tablespoons sliced black olives
  • Fresh coriander leaves

Avocado Puree:

  • 2 ripe avocados
  • 1 tablespoon sliced jalapeno chillies
  • 4 tablespoons natural yoghurt
  • Juice ½ lime
  • Salt & freshly ground black pepper


  1. Preheat the oven to 190 degrees / 170 degrees fan.
  2. Place the corn chips in a large ovenproof dish. Scatter over the grated cheese. Pop into the oven for 5 minutes until the cheese melts.
  3. Meanwhile, heat the chilli beans.
  4. For the avocado puree mix all the ingredients together in a small food processor until you have a smooth puree.
  5. Remove the corn chips from the oven. Top with the chilli beans, then the sweetcorn, then the red onion, tomatoes, jalapenos and black olives.
  6. Spoon the avocado puree on top and scatter with fresh coriander leaves.
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