• Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/2 sweet corn
• 4 large tomatoes
• 1 1/2 cups cooked rice
• 1 can black, kidney or pinto beans, rinsed
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano, divided
• 1/4 teaspoon salt
• 1/2 cup chopped fresh corriander
• 1 can chopped tomatoes
• 2 cups shredded lettuce
• 1 cup cheese
• 2 1/2 cups coarsely crumbled tortilla chips
• Lime wedges for garnish

Method

1. Heat the oil in a large nonstick pan.
2. Add onion and corn; cook, stirring for about 5 minutes. Add one tomato, rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook stiring frequently for about 5minutes.
3. Coarsely chop the remaining 3 tomatoes. Combine with corriander, chopped tomatoes and the remaining 1/2 teaspoon oregano in a medium bowl.
4. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa mix and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.