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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Great for any gathering, party, friends, munchie attack,etc. Feel free to double this recipe. Ingredients:
2 tablespoons sunflower oil or 2 tablespoons corn oil |
1 onion, finely chopped |
1/2 green pepper |
3 cloves garlic, crushed |
1/2 cup canned chopped tomato |
1/2-1 fresh green chile, cored,seeded,and finely chopped |
1/2 teaspoon chili powder |
1/2 teaspoon paprika |
13 ounces canned refried beans (no-fat) |
5 tablespoons water |
2 cups tortilla chips |
1/4 teaspoon ground cumin |
1 1/2 cups grated cheddar cheese |
paprika |
sour cream |
avocado |
scallion |
black olives, sliced |
Directions:
1. Heat the oil in a skillet, add the onion, green pepper, and garlic, and cook gently, stirring occasionally, for 5 minutes or until soft but not browned.
2. Add the tomatoes and chili and cook over medium heat for 5 minutes, or until most of the liquid has evaporated.
3. Stir in the chili powder and paprika and cook for 3 minutes, then add the refried beans, breaking them up with a fork.
4. Add the measured water and cook, stirring occasionally for 8-10 minutes, until the mixture thickens.
5. Spoon the beans into the middle of a baking dish, arrange the tortilla chips around the edge and sprinkle with cumin.
6. Sprinkle the cheese over the beans and tortilla chips.
7. Bake in a 400* oven for 15-20 minutes until the cheese has melted.
8. Sprinkle the paprika in a lattice pattern on top.
9. Chop scallions, cut avocado in cubes and scatter them on top.
10. Place dollops of sour cream and black olives evenly around top and serve immediately.
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