Refried Beans with Tortilla chips, Chopped Salad & Burnt Salsa Recipe
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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
- 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.
- 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.
- 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.
- Meanwhile, dice the avocado into 1cm cubes and mix with the remaining lime juice and coriander, adding salt and pepper to taste.
- 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!”
