Heat 2 teaspoons oil in a non stick frypan over medium-high heat. Add frozen Birds Eye Corn Kernels and cook for 3-5 minutes or until lightly charred. Remove and set aside.
Heat remaining oil in the same frypan over medium-high heat. Add frozen Birds Eye Plant Based Mince and cook following packet directions. Stir in desired amount of tomato salsa and cook for a further minute.
Arrange plant based mince, rice, corn, tomatoes, Edgell Black Beans and avocado in serving bowls. Garnish with coriander leaves and lime wedges. Serve with tortilla strips.
The heat level of this dish can be adjusted by the choice of salsa used and quantity added.