52 weeks of little helps
- Finely chop 1 onion and halve 150g of cherry tomatoes.
- Heat 1 teaspoon vegetable oil in a small saucepan and cook onion over medium heat for 5 minutes until it starts to soften. Add 1/2 teaspoon garlic granules and 1/2 teaspoon ground cumin and cook for 1 minute. Season with salt and black pepper, and add tin of mixed baked beans and the cherry tomatoes. Cook for 5 minutes until the veg starts to soften and the sauce is reduced.
- Cut 4 plain tortillas into triangles and toss with 1 teaspoon of vegetable oil. Season with salt, black pepper and a pinch of crushed chilli flakes.
- If using an air-fryer, cook for 3-5 minutes, shaking after 2 minutes, until golden brown and crisp. If baking in the oven, lay the tortilla pieces in a single layer and bake for 8-10 minutes until golden, turning after 4 minutes.
- When the tortillas are crisp, heap into the centre of the air-fryer basket or baking tray and pile on the veg topping. Scatter over 120g of mature red Cheddar cheese evenly and cook until the cheese is bubbling.
- To serve, divide between plates, sprinkle with sliced spring onion, scatter over 1 diced avocado and add a spoonful of sour cream for dipping, if you like.
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