For a smoother guac process the pepper, sweetcorn and black beans in a food processor or blender until finely chopped and mash the avocados.
For extra heat double up on the chilli pepper and use hot chilli powder instead of mild.
Serve with home-made cheesy nachos, if you like. To make, lightly brush 4 Old El Paso™ Regular Flour Tortillas with a mix of olive oil and lime juice. Cut each tortilla into 6 triangles and spread on a large baking tray. Season with salt and freshly ground black pepper and sprinkle lightly with dried oregano. Bake at 200°C (180°C for fan assisted ovens), gas mark 6 for 6-8 minutes, until golden and crisp. Remove from the oven, sprinkle with grated cheese then return to the oven for a further 6-8 minutes or until the cheese has melted.
Don’t just dip! This chunky guac is great for adding masses of flavour to a filling burrito. Spread over large Old El Paso™ Tortillas and top with shredded lettuce, sliced cooked chicken and a spoonful of soured cream. Then just fold and roll.
