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Refried Beans with Tortilla chips, Chopped Salad & Burnt Salsa Recipe

Your kids will love digging deep into this meal. Plus, crisps for dinner is a novelty that’ll never wear off!

Serves 4 Total Time 40 mins

Ingredients

  • 3 medium tomatoes   
  • 4 garlic cloves (2 whole with skin on, 2 finely chopped)  
  • 1 small red onion, peeled and quartered  
  • juice of 1 lime 
  • large bunch coriander, leaves chopped  
  • 4 tbsp vegetable or olive oil   
  • 1 green pepper, cut into 1cm dice  
  • 2 fresh bay leaves, scrunched   
  • 2 tsp ground cumin   
  • 1 tsp ground cinnamon   
  • 2 tsp smoked paprika
  • 1 tsp dried oregano   
  • 200g passata   
  • 2 x 400g tins black beans (or kidney beans), drained and rinsed   
  • 2 squares (10g) dark chocolate   
  • 300g blue corn tortilla chips (or use any gluten-free plain tortilla chips)  
  • 150g cheddar, coarsely grated   
  • 2 ripe avocados 

 To Serve

  • sour cream   
  • 1 lime, cut into wedges  
  • 2 green chillies, sliced (optional)   
  • hot sauce (optional)  

Instructions

  1. In a pan over a high heat, dry-fry the tomatoes, whole garlic cloves and onion for 8-10 mins until charred all over (or use a hot grill). Cool slightly, then remove and discard the   tomato and garlic skins and chop the flesh together with the onions on a board. Transfer to a bowl, mix in half the lime juice and half the coriander, then season the salsa with salt and pepper and put to one side. 
  2. Set a pan over a moderate heat and add the oil, diced pepper and bay leaves. Cook for 8 mins until the   pepper softens. Add the chopped garlic, cook for 2 mins, then add the spices, oregano, passata and beans. Cook for around 10 mins. Season to taste and roughly mash into a coarse purée (avoiding the bay leaf) using the back of a fork. You want a loose, drop-from-a-spoon consistency – add a splash of water if it needs it. Add the chocolate, stir through to melt, then take off the heat. 
  3. Preheat the oven to 210°C/190°C/gas 6-7. Put the tortilla chips in an even layer in an ovenproof dish and distribute the bean mixture over the top – leave some chips uncovered so they stay crispy. Sprinkle over the cheese and bake for 8-10 mins until it has melted. Remove from the oven.  
  4. Meanwhile, dice the avocado into 1cm cubes and mix with the remaining lime juice and coriander, adding salt and pepper to taste.  
  5. Top the tortilla chips with the salsa and avocado, then serve immediately with soured cream and lime wedges. Sprinkle with fresh chillies and a dash of hot sauce if you like more heat. 

Nutritionist Dr Laura Wyness says: “Beans are a great plant protein and packed with fibre, which helps control blood sugar levels and keeps the digestive system working well. They’re a useful plant source of iron,  especially when eaten with vitamin C-rich foods like peppers. And a portion of beans (3 heaped tbsp) counts toward your five-a-day!” 

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