Ingredients:
2 tablespoons sunflower oil or 2 tablespoons corn oil
1 onions, finely chopped
1/2 green peppers
3 cloves garlic, crushed
1/2 cup canned chopped tomatoes
1/2-1 fresh green chilies, 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
avocados
scallions
black olives, sliced
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.