Ingredients
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1/2 green pepper
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1 onion, finely chopped
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2 tablespoons sunflower oil or 2 tablespoons corn oil
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3 cloves garlic, crushed
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1/2-1 fresh green chile, cored,seeded,and finely chopped
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1/2 teaspoon chili powder
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1/2 teaspoon paprika
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13 ounces canned refried beans (no-fat)
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5 tablespoons water
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2 cups tortilla chips
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1/4 teaspoon ground cumin
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1 1/2 cups grated cheddar cheese
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paprika
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sour cream
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scallion
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avocado
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1/2 cup canned chopped tomato
Instructions
- 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.
- Add the tomatoes and chili and cook over medium heat for 5 minutes, or until most of the liquid has evaporated.
- Stir in the chili powder and paprika and cook for 3 minutes, then add the refried beans, breaking them up with a fork.
- Add the measured water and cook, stirring occasionally for 8-10 minutes, until the mixture thickens.
- Spoon the beans into the middle of a baking dish, arrange the tortilla chips around the edge and sprinkle with cumin.
- Sprinkle the cheese over the beans and tortilla chips.
- Bake in a 400* oven for 15-20 minutes until the cheese has melted.
- Sprinkle the paprika in a lattice pattern on top.
- Chop scallions, cut avocado in cubes and scatter them on top.
- Place dollops of sour cream and black olives evenly around top and serve immediately.