1-2 tbsp olive oil
1 450g can black beans, drained and rinsed
1 450g can cannellini beans, drained and rinsed
½ cup fresh raw corn cobs
1 onion, chopped finely
1 red capsicum, sliced
1 red chilli, sliced finely
1-2 cloves garlic, chopped
1 cup fresh tomato, diced
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp smoked paprika ground
½ tsp cayenne pepper
natural corn chips or pita bread cut into triangles and baked with a little olive oil and pinch of salt
lime zest and juice
1 tomato, chopped
1 red chilli, chopped finely
¼ cup coriander, chopped
1-2 tbsp natural yoghurt
1 cup grated cheddar cheese, feta or goat cheese
Heat olive oil in a frying pan over medium-high heat, add onion and garlic, cook for 2-3 minutes until fragrant.
Add cumin, coriander, smoked paprika and cayenne pepper, fry off for 1-2 minutes
Add capsicum and stir-fry for 1-2 minutes before adding tomato, cook for 5-6 minutes until slightly soft. Toss in black beans and cannellini beans and cook for a further 5-6 minutes.
Season to taste.
To make a guacamole, mash together avocado, add chopped coriander, lime zest and juice, mix in the chopped tomatoes, yoghurt and a drizzle of olive oil, set aside.
Place corn chips on a plate, top with few spoons of beans in sauce, guacamole, grated cheese or broken feta cheese, sliced chilli and jalapenos