Step 1

Preheat oven to 190°C. Reserve 135g (1/2 cup) tomato salsa.

Step 2

Heat oil in a saucepan over medium heat. Add the onion and cook, uncovered, for 5-7 mins or until soft. Add undrained beans and remaining salsa. Simmer, uncovered, for 3-4 mins or until sauce thickens slightly.

Step 3

Arrange a few corn chips over the base of 4 individual ovenproof dishes and sprinkle with a little of the cheddar. Spoon some bean mixture evenly into each dish and add another layer of corn chips. Top with remaining bean mixture and sprinkle with remaining cheddar.

Step 4

Bake in preheated oven for 5-10 mins or until cheddar melts. Top with sour cream, reserved salsa dip and avocado. Sprinkle with coriander.