Ingredients

Chicken & Bean Chilli:

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 clove garlic, finely chopped
  • 1 tablespoon Mexican spice mix
  • 1 red capsicum, diced
  • 2 cups shredded or diced cooked chicken
  • 1 tin chopped tomatoes
  • 1 tin black beans, drained

Charred Corn:

  • 1 tin whole kernel corn, drained
  • or fresh kernels cut from 1 cob
  • 1 tablespoon olive oil
  • Chilli flakes if desired

Green Salsa:

  • 1 avocado, peeled and diced
  • ½ cucumber, diced
  • 1 spring onion, finely sliced
  • Juice & zest of 1 lime
  • Handful coriander, roughly chopped
  • Sea salt & cracked pepper

Method

  • Serve with Tostitos Rounds Chipotle & Sour Cream tortilla chips, steamed white rice and some chopped coriander.
  • Heat the oil in a large pan then sauté the onion, garlic, Mexican spice and capsicum for 2-3 minutes over a medium heat until soft & fragrant.
  • Stir in the chicken, tinned tomatoes and drained black beans, simmer together for 8-10 minutes until thick and saucy.
  • Heat the olive oil and sauté the corn over a high heat until coloured and starting to caramelise (sprinkle over a little chilli flakes if desired).
  • Combine the diced avocado, cucumber and spring onion then gently toss with the coriander, lime zest and juice. Season to taste.
  • Arrange the Tostitos Rounds tortilla chips and the chicken & black bean chilli into 4 bowls.
  • Serve with white rice on the side, charred corn and a generous spoon of green salsa.
  • TIP: For a tasty vegetarian option try seared diced tofu instead of chicken.

Ingredients

Pulled Pork:

  • 600-700 grams boneless pork shoulder (1.2kg bone in)
  • 1 can tinned tomatoes
  • ½ cup smoky bbq sauce
  • 2 tablespoons chipotle sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli flakes (optional)

Coleslaw:

  • ¼ red cabbage, finely sliced
  • ¼ green cabbage, finely sliced
  • 1 carrot, peeled and grated
  • ½ red capsicum, sliced
  • Handful of fresh coriander leaves - roughly chopped
  • ¼ cup mayo or your favourite dressing

Method

  • Serve with Tostitos Rounds Lightly Salted tortilla chips, sour cream, limes and sweet chilli sauce.
  • Place the pork shoulder in the slow cooker and add the tinned tomatoes, bbq sauce, chipotle sauce, cumin and chilli flakes (optional). Cook on low for 4-5 hours until the meat can be easily shredded with forks and the juice is thick and saucy.
  • Toss the coleslaw ingredients with the dressing until lightly coated.
  • Arrange the Tostitos Rounds tortilla chips around the edge of the bowls and add the shredded pulled pork and colourful slaw, then add a dollop of sour cream and a swirl of sweet chilli sauce. Add extra coriander and limes wedges for squeezing.
  • TIP: For a vegetarian option use shredded jackfruit instead of pork.

Ingredients

Frijoles:

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 clove garlic, crushed
  • 1 teaspoon smoked sweet paprika
  • 2 coloured capsicums, diced
  • 1 zucchini, diced
  • 8 button mushrooms, diced
  • 1 can chopped tinned tomatoes
  • 2 tablespoons smoky chipotle sauce
  • 1 tin Four Bean Mix, drained

Pico De Gallo:

  • 2 ripe red tomatoes, seeds removed and finely diced
  • 1 small onion, very finely diced
  • 2-3 slices jalapeno, finely diced
  • ¼-1/2 cup chopped Coriander, lime juice & salt to taste

Lime Crema:

  • 1 cup sour cream
  • 1 small garlic clove, smashed into a paste
  • ¼ cup lime juice + zest of 1 lime

Method

  • Serve with Tostitos Rounds Mild Mexican Salsa tortilla chips and shredded lettuce.
  • Heat the olive oil in a large heavy-based saucepan and sauté the red onion, garlic, paprika, capsicum, zucchini and mushrooms for 4-5 minutes until just starting to colour and soften. Add the tinned tomatoes, chipotle sauce and drained beans and simmer for 4-5 minutes until the vegetables are just tender and the juices thickened and saucy. Season to taste.
  • Combine the tomato, onion and jalapeno then add chopped coriander, lime juice and salt to taste.
  • Combine the sour cream, garlic, lime juice and zest and mix well.
  • Serve the frijoles with Tostitos Rounds tortilla chips and top with the pico de gallo and drizzle over the lime crema.
  • TIP: Add shredded chicken or prawns to this flavourful veggie dish.