Makes 500 ml

2 large, ripe avocados
15ml (1T) lemon or lime juice
2 spring onions, sliced
1 ripe tomato, seeded and chopped
1-2 fresh hot green chillies, seeded and chopped
30ml (2T) chopped coriander leaves
Salt and milled black pepper

• Cut the avocados in half, remove the pips and skins, and mash the flesh roughly with a fork.
• Mix with the remaining ingredients, adding lemon juice and seasoning to taste.

Bean Quesadillas

Serves 4

15ml (1T) oil
1 onion, chopped
1 red pepper (200g,) chopped
1 green pepper (200g), chopped
5ml (1 tsp) chopped chilli, or to taste
2 garlic cloves, crushed
5ml (1 tsp) ground cumin
1 x 260g tin white beans, drained and rinsed
60ml (1/4 cup) coriander leaves
250ml (1 cup) grated mozzarella cheese (80g)
250ml (1 cup) grated cheddar cheese (80g)
8 flour tortillas

• Heat the oil in a large frying pan over a medium heat. Stir-fry the onion, red pepper, green pepper, chilli, garlic and cumin together for 5 minutes.
• Add the beans and stir-fry for another 2 minutes. Mash a few beans with the wooden spoon. Season to taste and add the coriander.
• Heat up another pan over a medium heat (don’t use oil). Spread a few tablespoons of the bean mixture onto half a tortilla, sprinkle generously with cheese and fold over to close.
• Transfer the tortilla to the frying pan. Brown on each side for 1-2 minutes until crispy. Repeat with the remaining tortillas.
• Cut tortillas in halves and serve with sweet chilli sauce or chutney.

Tex Mex Lasagne

Serves 6

15ml (1T) oil
500g beef mince
1 onion, chopped
2 cloves garlic, chopped
5-10ml (1-2 tsp) dried chilli flakes
5ml (1 tsp) ground cumin
2,5ml (1/2 tsp) ground cinnamon
5ml (1 tsp) dried oregano
1 x 400g tin chopped, peeled tomatoes
30ml (2T) tomato sauce
Sea salt and freshly ground
black pepper
250g smooth cream cheese
1 extra-large egg, lightly beaten
5ml (1 tsp) dried oregano
4 tortillas
250ml (1 cup) cheddar cheese, grated

• Grease a 20cm round, deep-sided baking dish.
• Heat a non-stick pan over a medium heat, add the oil and brown the mince for 5 minutes. Remove from pan.
• Add a little more oil and fry the onion for 5 minutes.
• Add the garlic, chilli flakes, cumin, cinnamon, oregano, tomatoes and tomato sauce. Simmer for about 15 minutes over a gentle heat, stirring, until the liquid has reduced. Season to taste with sea salt and pepper.
• Stir the cream cheese and egg together in a bowl.
• Line the baking dish with a tortilla. Top with one-third of the mince mixture and dollop over one-third of the cheese mixture.
• Repeat until you have 3 layers of tortilla, meat and cheese. End with a tortilla.
• Sprinkle grated cheese over the top tortilla and bake at 180°C for 30 minutes.
• Allow to stand for 5 minutes before serving in wedges.