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PREPARATION
- Preheat oven to 180o.
- Heat EVOO in a frying pan, wok or pot. Add ¼ of the onion and fry until soft. Add mince and break up with fork or spoon. As the meat changes colour, add the canned tomatoes and continue to stir. After 5 minutes, add the tomato paste and let simmer until consistency gets thicker.
- Meanwhile, rinse kidney beans under cold running water and set aside.
- Mix tomatoes, ½ the onion and parsley together and set aside.
- Mix the mashed avocado, remaining onion and some of the parsley (if desired) together and set aside.
- Line a baking tray with baking paper and scatter corn chips into a pile. Add mince, black beans and cheese and place in oven. Allow to cook for 10 to 15 minutes until golden brown.
- Remove from oven, stand to cool for 2 minutes then add sour cream, diced tomatoes and avocado. Serve immediately with fresh parsley.
