Refried beans with tortilla chips, chopped salad and burnt salsa
By OcadoLife
Published on 25 April 2022
Children will love digging deep into this colourful veggie dinner. Plus, 'crisps' for dinner is a novelty that will never wear off!Time and servings
55 minsTotal time
4Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 300 g of blue corn tortilla chips (or use any gluten-free plain tortilla chips)
- 3 medium tomatoes
- 4 garlic cloves, (2 whole with skin on, 2 finely chopped)
- 1 small red onion, peeled and quartered
- 1 lime, juice only
- 1 bunch of coriander, (large) leaves chopped
- 4 tbsp of vegetable or olive oil
- 1 green pepper, cut into 1cm dice
- 2 fresh bay leaves, scrunched
- 2 tsp of ground cumin
- 2 tsp of smoked paprika
- 1 tsp of dried oregano
- 200 g of passata
- 800 g of black beans (or kidney beans), (2 x 400g tins) drained and rinsed
- 10 g of dark chocolate, (2 squares)
- 150 g of cheddar, coarsely grated
- 2 ripe avocados
- 200 ml of soured cream, to serve
- 1 lime, cut into wedges to serve
- 2 green chillies, sliced to serve (optional)
- 1 bottle of hot sauce, to serve (optional)
- 1 tsp of ground cinnamon
Method
Step 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.Step 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.Step 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.Step 4
Meanwhile, dice the avocado into 1cm cubes and mix with the remaining lime juice and coriander, adding salt and pepper to taste.Step 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.