Preheat oven to 210°C fanforced (230°C conventional). Line an oven tray with baking paper. Stack tortillas and fold in half. Slice into 3mm thick strips. Transfer to prepared tray and toss with oil. Spread on tray. Bake for 6 minutes or until lightly golden. Set aside on tray to cool completely.
2.
On a large platter, layer rice, beans then all the vegetables. Drizzle with extra oil and a little chimichurri.
3.
Scatter over pomegranate, coriander and a little of the tortillas strips. Serve with more chimichurri and remaining tortillas on the side.