Name: Avotilla (Avocado Tortillas)
Prep time: 15 min
Cook time: 2 min
Ingredients: 3 avocados, cut into 1cm pieces; 1/2 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

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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
Combine remaining avocado, beans, tomato, corn, rice, extra onion and remaining coriander in a large bowl
Heat tortillas following packet instructions. Top with bean mixture and a dollop of guacamole. Serve with corn chips

Tips & Hints:

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.

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
Combine remaining avocado, beans, tomato, corn, rice, extra onion and remaining coriander in a large bowl
Heat tortillas following packet instructions. Top with bean mixture and a dollop of guacamole. Serve with corn chips

Tips & Hints:

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.

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
Combine remaining avocado, beans, tomato, corn, rice, extra onion and remaining coriander in a large bowl
Heat tortillas following packet instructions. Top with bean mixture and a dollop of guacamole. Serve with corn chips

Tips & Hints:

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.

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