Baked Nacho Platter with Avocado Dip and Beans

Preheat the oven to 180–185 °C. Line a baking tray (approx. 30 cm × 40 cm) with baking paper. Cut the tortillas into squares of approx. 4 cm × 4 cm.

Spread the cut tortilla pieces on the prepared baking tray. Bake for 8–9 minutes until crispy. Stir them halfway through baking to ensure even browning.

While the tortillas are baking, prepare the dip: Peel the avocado, remove the pit, cut into small cubes and place in a bowl. Crumble in the cream cheese, add the sour cream, lime juice, salt, and pepper, then mix thoroughly. Roughly chop the coriander and set aside.