Fibre from beans and vegetables keeps the digestive system healthy and can help lower cholesterol levels.
6 corn tortillas (15 cm)
1 can (425 g) black beans, drained and rinsed
1 can (420 g) canned corn kernels, drained and rinsed
1 small tomato, cored and chopped (about ½ cup)
2 tablespoons finely chopped red onion
1 small jalapeño or other hot chilli, seeded and finely chopped
2 tablespoons chopped coriander
1 tablespoon freshly squeezed lime juice
½ teaspoon salt
dash of Tabasco
1 small ripe avocado, stoned, peeled and chopped
Preparation:15min › Cook:10min › Ready in:25min
Preheat oven to 220°C. Place tortillas in a single layer on a baking tray; coat both sides of each one with cooking spray. Bake until lightly browned and crisp, about 10 minutes; turn them over halfway through. Transfer to wire racks to cool.
Combine beans, corn, tomato, onion, chilli, coriander, lime juice, salt and Tabasco in a large bowl. Gently fold in avocado. Top each tortilla evenly with bean mixture.