Cool them for 2-3 min and then peel the skin from the tomatoes and chop them coarsely.

Next heat some Olive oil in a pan and add the cumin seeds along with onions, garlic and chilli. Saute for 3-4 min.

Then add the corn, tomatoes and kidney beans and cook for another 1 min.

Add the water/stock and simmer for 5-10min with a closed lid. Season with salt and Lots of pepper and in simmer in low heat for another 5min.

Meanwhile cut the corn tortiall in strips ( usually thin, I wanted little bigger :) ).

Note It helps if the tortiallas are dry without any moisture since it helps to reduce Oil intake while frying. But incase of using a relatively fresh tortilla jus bake them for 1-2 min in an oven till it gets dry.7.Fry them in batches in oil till lightly golden.

2 min before serving , add the avocado, tortillas along with cilantro. Hearty meal and this would serve 4.