Enchilada skillet with totopos chips

Vegetarian
30 Min
medium
4 People
Rating starstarstarstarstar
A festive family share dish of spiced corn and black beans finished with sliced avocado and squeeze of lime. Dig in with La Tortilleria’s wholegrain, ground stone tortilla chips!
1. Heat frypan over medium-high heat with 1 tbsp oil. Slice spring onions (reserve tops for garnish) and add to pan. Crush garlic and chop tomatoes, add to pan as you go. Stir in 1 tbsp each of paprika and cumin and 1 tsp dried thyme. Cook for 5 minutes until fragrant.

2. Remove corn from cobs and add to pan with drained beans. Stir through 3 tbsp tomato paste and 1 cup water. Simmer for 10 minutes.

3. Slice or dice avocado, wedge lime. Slice remaining spring onion tops.

4. Finely chop kale leaves and stir through beans until wilted. Season to taste with salt and pepper.

5. Top enchilada skillet with avocado and squeeze of lime. Serve at the table with totopos chips and lime wedges.

Notes:
Add some chilli flakes or cayenne pepper for some heat!
spring onions 1/3 bunch
garlic 2 cloves
Tomatoes 3
Corn cobs 2
Black beans 400g
kidney beans 400g
Tomato paste 3 tbsp
avocado 1
lime 1
kale 1/2 bunch
totopos chips 1 bag (200g)


From your pantry:
oil (for cooking), salt, pepper, smoked paprika, ground cumin, dried thyme