Avocado, tomato & bean salad with crisp tortillas

Prep 20 mins | Cook 10 mins | Serves 4

3 large tortillas
olive oil cooking spray
2 ripe avocados, peeled and chopped
3 vine-ripened tomatoes, roughly chopped
2 green onions (shallots), trimmed and thinly sliced
400g can red kidney beans, drained and rinsed
14 cup flat-leaf parsley or coriander leaves, chopped
2 tbs olive oil
1 tbs lime or lemon juice

To serve
1 cup reduced fat grated tasty cheese
12 cup sour light cream
1 lime, cut into wedges

Step 1 Preheat oven to 200°C/180°C fan-forced. Spray tortillas on both sides with oil. Place in a single layer on a large baking tray. Bake for 10 minutes until pale golden. Remove and set aside to cool.

Step 2 Meanwhile, place avocados, tomatoes, green onions, kidney beans and parsley in a large bowl. Combine oil and lime or lemon juice in a bowl. Season with salt and pepper to taste and whisk to combine. Drizzle mixture over avocado salad and gently toss to combine. Transfer to a serving bowl.Serve salad with tortillas, grated cheese, sour light cream and lime wedges.

Good for you ... Avocados
Avocados

Avocados are one of the few fruits that contain fat, but it's in the form of unsaturated fat.

A source of vitamin E, a vitamin that helps protect cells from damage due to free radicals.

A good source of vitamin C and also a source of folate (a B vitamin). Both these vitamins contribute to the normal functioning of the body’s immune system.

Provides the B vitamins niacin (B3) and biotin, which both contribute to normal production of energy in the body.