Ingredients
3 avocados, cut into 1cm pieces
½ red onion, finely chopped, plus extra 2 tbs for filling
1 long fresh red chilli, deseeded, finely chopped
1/2 cup fresh coriander, coarsely chopped
2 tbs lime juice
400g can black beans, rinsed, drained
3 tomatoes, deseeded, chopped (see tip)
1 cup thawed frozen (or drained canned) corn kernels
2 cups cooked brown rice
8 large tortillas
Corn chips, to serve
Method
1
Place two-thirds of the avocado in a medium bowl and mash until smooth. Add onion, chilli, half the coriander and lime juice. Stir to combine. Season guacamole with salt and pepper. Set aside.
2
Combine remaining avocado, beans, tomato, corn, rice, extra onion and remaining coriander in a large bowl.
3
Heat tortillas following packet instructions. Top with bean mixture and a dollop of guacamole. Serve with corn chips.
TIP
4
To deseed tomatoes, cut them into quarters and use a small metal spoon to scoop out the pulp and seeds. This stops from the salsa from becoming too wet.
Ingredients
3 avocados, cut into 1cm pieces
½ red onion, finely chopped, plus extra 2 tbs for filling
1 long fresh red chilli, deseeded, finely chopped
1/2 cup fresh coriander, coarsely chopped
2 tbs lime juice
400g can black beans, rinsed, drained
3 tomatoes, deseeded, chopped (see tip)
1 cup thawed frozen (or drained canned) corn kernels
2 cups cooked brown rice
8 large tortillas
Corn chips, to serve