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.
Add some chilli flakes or cayenne pepper for some heat!
garlic 2 cloves
Corn cobs 2
Black beans 400g
kidney beans 400g
Tomato paste 3 tbsp
kale 1/2 bunch
totopos chips 1 bag (200g)
From your pantry:
oil (for cooking), salt, pepper, smoked paprika, ground cumin, dried thyme