1/2 large bag corn chips
350ml tomato passata
2/3 can red kidney beans, drained
4 handfulls baby spinach (or baby spinach and kale)
1 cup grated cheese (vegan option: cheese substitute--I use Daiya
Classic Blend)
2 dollops sour cream (vegan option: hummus)
10 drops Tabasco hot sauce
Heat passata and beans in a small saucepan until bubbling.
Put corn chips in a bowl and add sour cream to side.
Add spinach to saucepan and stir until wilted.
Remove saucepan from heat.
Add chilli sauce.
Stir in cheese.
Pour over corn chips.
