Cook for a further 5 minutes, stirring occasionally. Add in a tablespoon or two of water if it gets too dry.
Mash the avocado on a plate, using the back of a fork. Add all other ingredients on top and fold.
Serve with gluten-free tortilla chips, lime slices and crunchy vegetables.
Tip the tortilla chips onto a baking tray. Drizzle the salsa over the chips and sprinkle the chilli, 'cheese' and onion.
Warm all the tortillas together in the microwave (pierce the pack & give them 35 seconds) or the oven (10 minutes at 140ºC wrapped in foil).