1

Heat oil in a large heavy-based frying pan over medium-high heat. Add onion and cook, stirring, for 2 to 3 minutes or until onion is tender.

2

Add red and green capsicum, corn kernels, tomatoes, beans and Tabasco. Season with salt and pepper. Bring to the boil. Reduce heat to medium and simmer for 20 to 25 minutes, or until vegetables are tender and beans are heated through.

3

Preheat oven to 200°C. Arrange corn chips on heatproof serving plates. Sprinkle with half of the cheese. Spoon over bean mixture. Sprinkle with remaining cheese. Bake for 10 minutes or until corn chips are crisp and cheese is melted.

4

Place avocado into a bowl. Add lemon juice and mash. Dollop over dish and serve.