• Drain and rinse red kidney beans.
• In a large frying pan, heat a drizzle of olive oil over medium heat.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! 
Cook beans, tomato paste and Tex-Mex spice blend, stirring until fragrant, 
1-2 minutes.
• Stir in the water, then reduce heat to low and simmer until slightly 
thickened and tender, 2-3 minutes. 

• Meanwhile, cut tomato into wedges.
• Slice lemon into wedges. Slice avocado in half, scoop out flesh and 
roughly chop.
• In a medium bowl, combine tomato, avocado, a squeeze of lemon juice
and a drizzle of olive oil. Season with salt and pepper. 

• In a large bowl, combine shredded cabbage mix, baby leaves, a squeeze of 
lemon juice and a drizzle of olive oil. Season to taste. 

• Divide slaw between bowls. Top with avocado salsa and beans.
• Top with shredded Cheddar cheese, sour cream and tear over coriander. 
• Serve with corn chips and any remaining lemon wedges. Enjoy!