Avocado and corn tostaditas

  • 1 ripe avocado, peeled, pitted, and halved
  • 65ml sour cream
  • 2 tsp lime juice
  • 1 tbsp finely chopped coriander leaves, plus leaves for garnish
  • Salt and freshly ground black pepper
  • 250ml store-bought fresh salsa
  • 30g canned black beans rinsed and drained
  • 85g frozen corn kernels, defrosted, rinsed and drained
  • 2 spring onions, white and light green parts only, chopped
  • Dash hot sauce, or more to taste
  • 20 round tortilla chips

Serves: 20 canapes

1) Place the avocado in a bowl. Mash with a fork and add the sour cream, lime juice, and chopped coriander. Season with salt and pepper. Stir well and mix to form a cream. Set aside.

2) In another mixing bowl, combine the salsa, black beans, corn, spring onions and hot sauce; season with salt and pepper. Mix well.

3) Take 1 of the tortilla chips and add a small dollop of the avocado cream. Top with the corn mixture. Garnish with a coriander leaf.

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