Place a medium-sized saucepan on a medium-high heat. Add the olive oil and garlic, fry until golden. Add the tomatoes, beans, cumin and chilli. Reduce the heat to medium, and allow to reduce slightly for 5 – 10 minutes. Taste, and add sugar and salt accordingly.To serve, place the corn chips in a bowl, top with the tomato and bean mixture. Dollop on avocado, sour cream, spring onion and coriander.Recipe reprinted with permission of A Gorgeous Life. To see more recipes, click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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