• 1 x 300g bag Sea Salt Thin and Crispy Tortilla chips
  • 3-4 tbsp melted unsalted butter or coconut oil
  • 1 x 14 oz (400 ml) refried beans


  • 4 x Roma or On-the-Vine Tomatoes, roughly chopped
  • ½ medium white onion, finely chopped
  • 1 jalapeno, seeds removed and finely chopped
  • ½ bunch of fresh cilantro, leaves and tender stems chopped
  • 1 lime, juiced


  • 2 x avocado
  • 1-2 limes, juiced
  • ½ tsp chili powder
  • ¼ tsp salt

Optional garnishes:

  • Sour cream
  • Sliced green onion
  • Crumbled feta


  1. Preheat oven to 375°F.
  2. Place tortilla chips in a food processor and pulse until chips are finely crumbled. With the food processor running, add butter (or oil).  Press buttered tortilla firmly into a pie plate. Bake pie crust for about 20 minutes or until crust has set and begins to brown. Remove from oven and allow to cool for at least 10-15 minutes.
  3. Meanwhile, place tomatoes, jalapeno, cilantro and lime juice in a medium bowl. Mix well.
  4. Place avocado, lime juice, chili powder and salt in a large bowl and mash together with a fork until well blended (or use the food processor for a smoother consistency).
  5. Place refried beans in pie crust and top with guacamole and salsa.
  6. Serve with leftover guacamole and salsa as well as any optional garnishes.