Nachos Rolls

Ingredients:

• 1 avocado
• 1/4 cup chopped cilantro leaves
• Juice of half a lime
• 2 cups grated sharp cheddar (about 170 g)
• 0.5 cup sour cream
• 1/3 cup pickled jalapeño rings, chopped
• 6 wheat tortillas, 30 cm in diameter.
• 1 can (425 g) refried black beans
• 1 cup corn tortilla chips, broken up
• Salsa, for serving

Preparation:

1. Cut the avocado in half lengthwise and remove the pit. Scoop the pulp into a medium bowl and mash with a potato masher until smooth. Add cilantro, lime juice, and 1/4 teaspoon salt and toss to combine. Cover the guacamole and refrigerate until ready to use.
2. In a medium bowl, combine 1 1/2 cups cheddar, sour cream, and jalapeño.
3. Working on a long sheet of parchment or waxed paper (24 inches long), lay out 2 tortillas, overlapping them in the center by 2 inches so that the total width is 16 inches. Spread 1/4 cup beans in a 2-inch strip across the bottom of the tortillas, then spread 3 tablespoons guacamole in a 2-inch strip over the beans, and 4 tablespoons the cheddar-jalapeno mixture in a 2-inch strip over the avocado. Layer a third of the crushed tortilla chips on top of the cheese layer. You should be halfway down the tortilla! Starting at the bottom, roll the roll up as tightly as possible, using the parchment as a guide (but don’t roll the parchment around the roll itself!). Spread beans in a thin layer around the edge to seal the end of the roll. Wrap tightly in plastic wrap and refrigerate for 30 minutes or overnight. Repeat with the remaining ingredients to make three rolls in total.
4. Position the oven rack 10-12 cm from the heating element and preheat the oven to grill mode. Line a baking sheet with foil.
5. Unroll the rolls and slice them into 1-inch-thick discs (you should have about 18 rolls). Place them cut-side down on the prepared baking sheet and sprinkle with the remaining 1/2 cup cheddar (about 1 teaspoon per roll). Broil in the oven until bubbly, about 45 seconds. Serve the rolls hot with salsa and the remaining guacamole.