Garlic and cumin-infused refried beans top freshly baked tortilla chips, which are sturdy and hold up well under the assortment of toppings. You can use black beans in place of pinto beans, if you prefer. If the bean mixture is too thick, stir in a little hot water.
- 12 (6-inch) corn tortillas, quartered
- Cooking spray
- 1 tablespoon canola oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 garlic cloves, minced
- 2 (15-ounce) cans pinto beans, undrained
- 1 cup (4 ounces) crumbled queso fresco
- 1 cup bottled salsa
- 1 cup diced peeled avocado
- 6 tablespoons chopped fresh cilantro
Preheat oven to 425°. Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake at 425° for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.
Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.