• Olive oil for cooking
• 1 onion
• 1 clove garlic
• 1 can chopped tomatoes
• 1 can pinto beans
• 4 tortillas (gluten-free)
• 50g cheddar cheese
• 1/2 cup sour cream
• small handful coriander

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1. Preheat the oven to 220°C / 200°C fan bake and line a baking tray with baking paper
2. Finely chop the garlic, dice the onion, and grate the cheese
3. Bring a frying pan to medium heat with a drizzle of olive oil
4. Add the onion and garlic, cooking until softened - approximately 5 minutes
5. Drain the tomatoes and beans, add to the frying pan
6. Bring the pan to a boil, reduce the heat and simmer until thickened - approximately 15 minutes
7. Slice the tortillas into quarters and lay flat on the oven tray, drizzle with olive oil and season with salt
8. Bake until golden - approximately 5 minutes
9. Divide the chips between plates, top with the mean mixture, grate over some cheese and place in the oven to melt the cheese - approximately 5 minutes
10. Top with sour cream, coriander and avocado
11. Enjoy!

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