1. Preheat over to 400°F.

2. Cut tomatoes in cubes and slice the red onion thinly. Mix together in a bowl with black beans. Sprinkle salt, chili powder before squeezing the lime juice on top.

3. In a bowl smash the avocados with the agave nectar, cilantro, chopped red chili, salt and pepper.

4.Place gluten-free corn tortilla chips in large casserole dish and add generous spoons of salsa tomato and fresh corn on top.

5. Add another layer of chips and spread more dip on top.

6. Cover in shredded cheese with chili and jalapeno sliced thinly.

7. Bake until heated and cheese melted, about 6 minutes.

8. Serve with sides of guacamole , salsa tomatoes- oat cream, fresh avocado and spring onion on top.

INGREDIENTS

• 1 large bag of gluten-free corn tortilla chips

• 1 sweet corn, with kernels removed from cob

• 2 spring onions

• 1 small jalapeño

• 250g oat cream

• 150g Dairy free shredded cheese

• 1 green chili

  Guacamole

• 3 ripe avocados

• 2tea spoon agave nectar

• 50g cilantro

• 1red chili

• Smoked salt

  Salsa tomato

• 300g beef tomato

• 1 can of organic black beans, rinsed and drained

• 1 red onion

• 1 lime

• 50g cilantro

• smoked salt

• Chili powder