Ingredients
- 125g corn or tortilla chips
- 300g tomato salsa
- 400g tinned pinto beans (any beans would work – black beans, kidney beans), drained and thoroughly rinsed
- 150g diary free cheese
- 1 avocado
- 250g cherry tomatoes, halved
- 1/2 red onion, finely diced
- 60g Ccocobella natural coconut yoghurt
- 1 lime, juiced (approx 2 tbs)
- 1 tbs nutritional yeast
- 10g fresh coriander
- 30g Jalapeños, optional
- Salt and black pepper, to taste