• Serves 6
  • 4 corn tortillas
  • 500 grams tomatoes
  • 1/2 red onion
  • 1 red chilli, sliced
  • 400 grams tinned black beans
  • 150 grams Monterey jack, grated
  • 100 grams feta
  • Small bunch coriander
  • 1 avocado, smashed
  • Handful jalapenos
  • 3-4 teaspoons sour cream
  • 1 spring onion, finely sliced
  • Olive oil


  1. Preheat the oven to 200°C. Place the tortillas on a lightly oiled tray or dish that has high sides, and place in a hot oven for about 4 minutes, until the tortillas have taken shape of the container but are not too coloured.
  2. Meanwhile, make the quick salsa roughly chop the tomatoes and place in a small bowl with the finely chopped red onion, 2 tablespoons of olive oil seasoning and sound chopped red chilli if you wish. Take the tortilla out and spoon over the drained black beans, the quick salsa and then sprinkle over the grated cheeses.
  3. Turn the oven up to grill and grill until the cheese has melt and bubbling. Spoon over the smashed avo, sour cream and garnish with coriander, spring onion, jalapeño and sliced red chillies.