200 g packet of corn chips
300 g jar of salsa plus extra to serve
2 x 400 g cans drained and rinsed chickpeas
1 sachet burrito seasoning mix
⅓ cup water
1 cup grated cheese
½ cup sour cream for topping
¼ bunch coriander to garnish
- Divide a 200g packet of corn chips between 4 heat-proof serving bowls. In a small pan, combine a 300g jar of salsa with 2 x 400g cans drained and rinsed chickpeas. Stir in a 40g sachet of burrito spice mix and ⅓ cup water, heat for 3-4 min.
- Lightly mash with a vegetable masher. Spoon over corn chips. Divide 1 cup grated cheese equally between the dishes. Grill or bake until cheese is melted and golden.
- Serve topped with extra salsa, sour cream or avocado dip. Garnish with coriander.