From Anna Hoddinott's kitchen

Serving size: Serves 2
Cuisine type: Mexican
Cooking time: Less than 30 minutes
Special options: Vegetarian
Course: Main

This has to be my favourite summer meal; the freshness of the vegetables compliments the flavours of the guacamole and the salsa to perfection!

INGREDIENTS

2 burrito tortillas (from a packet)
1 jar Mexican salsa
1 can baked beans
1 vegie sausage
½ onion, chopped
½ capsicum, chopped
½ tomato, chopped
lettuce, shredded
1 ripe avocado
2/3 cup grated tasty cheese
sweet chilli sauce
lemon juice
salt and pepper to taste

METHOD

Preheat oven to about 200°C.

Microwave tortillas for approximately 30-40 seconds until they are soft, and then press them into oven-proof bowls, forming a basket shape. Place the bowls in oven.

Slice vegie sausage into small pieces and heat with beans and sweet chilli sauce.

When tortilla baskets turn brown and are crispy to touch, remove them from the oven.

Spoon bean mix into baskets. Top with 2/3 of the onion, 2/3 of the capsicum and 2/3 of the tomato and all of the lettuce.

Finish with generous dollops of salsa, guacamole and sprinkle with plenty of tasty cheese.

To make guacamole:

Mash avocado to a smooth consistency. Add rest of onion, capsicum and tomato and mix well. Add a dash of lemon juice, a dollop of sweet chilli sauce and salt and pepper to taste.