Mexican Tortilla Bake - with Avocado Corn Salsa

Prep: 5min
Cook: 30 min
Serves: 4

What's Included?

• 2 Packs of Mexilicious Bean Nachos
  
• 1 Red Capsicum
  
• 1 Corn Cob
  
• 1 Avo
• 1 bunch of Coriander
• 1 Lime
• 250g Cheese
• 1 Pack of Tortillas
• 1 Tomato
• 1 Lebanese Cucumber

Method:

1. Preheat oven to 200°C. Finely slice the capsicums, half of the coriander leaves
   and stems and set aside. Grate the cheddar cheese. In a hot frying pan or saucepan, drizzle 1 tbsp of olive oil and add the sliced capsicum. Cook for 5 mins and then add the bean nachos mix, bring to the boil and turn down to simmer. Add in half of the chopped coriander and cook for another 5 mins, turn off the heat and set aside
2. In a medium sized baking tray, place 2 tortillas on the bottom, then layer on the bean nachos and capsicum mix and sprinkle over some of the cheddar cheese, creating a thin layer. Place 2 tortillas on top and continue this process until all ingredients are used. Place into the preheated oven and cook for 15 mins until golden brown.
3. Meanwhile, finely dice the avocado, cucumber, tomato and peel the corn cobs. Remove the corn kernels from the cob by cutting along the side of the cob with a knife. Add diced veg into a bowl and add the remaining chopped coriander, season with salt and pepper, lime juice and a drizzle of olive oil.
4. Remove tortilla bake from the oven. Serve with the avocado corn salsa and garnish with fresh coriander leaves.