Prep Time:  15 minutes        |        Cook Time:  15 minutes        |        Serves:  8

Ingredients

• 3 large, ripe avocados
• 1 lemon, juiced
• 2 New Season 450g cans kidney beans, drained and rinsed
• 600ml Farmdale sour cream
• 1 El Tora taco mix seasoning sachet (or to taste, using recipe below)
• 1 punnet cherry tomatoes
• ½ small red onion
• ½ bunch fresh coriander
• 1 large handful Westacre Dairy shredded cheese
• Stonemill salt and cracked black pepper, to taste
• 1 pack Bakers Life large white wraps
• The Olive Tree olive oil spray  

Taco seasoning mix – powdered spices (if making your own):

• 1 tbsp Stonemill ground paprika  
• 1 tbsp Stonemill ground cumin
• ½ tbsp Stonemill smoked paprika
• ½ tsp Stonemill chilli powder (optional)
• 1 tsp Stonemill garlic powder
• 1 tsp Stonemill onion powder
• ½ tsp Stonemill black pepper

Method

1. Remove seed and skin from avocados. Mash the flesh in a bowl with lemon juice, salt and pepper, then mash together. (Alternatively, you can use an avocado or guacamole dip.)
2. Add the taco seasoning to the sour cream in a bowl and stir well.
3. Make the fresh salsa by slicing the tomatoes (trick is to lay them flat, put a plate over the top and slice all together) and coriander leaves (replace with parsley, if preferred), dicing the onion, then adding some salt and pepper, mixing all in a bowl.
4. To later the ingredients, spread the kidney beans evenly on the bottom of the dish. Spread the guacamole over the beans. Spread the sour cream over the guacamole. Sprinkle the shredded cheese over the top. Add the fresh salsa on top, to garnish.  
5. Cover the dip and refrigerate for at least 30 minutes to allow the flavours to combine.
6. For the tortillas, slice the wraps into triangles like you are cutting a pizza. Pop in a bowl and add a little olive oil and salt. Put a handful in your air fryer on 180°C for 3-5 minutes. Shaking halfway through. Repeat with remaining tortillas.
7. Transport the tortillas in a separate, airtight container to the dip, open and serve.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie