- 1 tbsp olive oil
- ½ onion, chopped
- 2 garlic cloves, chopped
- 400g/14oz can kidney beans, rinsed and drained
- salt and freshly ground black pepper
- handful flatleaf parsley, chopped
- 2 tbsp Greek yoghurt
- 2 tbsp grated cheddar
- 400ml/14fl oz vegetable oil, for deep frying
- 2 ready-made tortillas, cut into triangles
- 125g/4½oz Greek yoghurt
- squeeze lemon juice
- 50g/1¾oz cheddar cheese, grated
- Preheat the grill to its highest setting.
- For the refried beans, heat the oil in a saucepan over a medium heat. Add the onion and cook for 3-4 minutes, or until softened, then add the garlic and cook for another minute.
- Add the kidney beans and cook for another 2-3 minutes to warm through.
- Transfer to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper and stir in the parsley.
- Spoon the bean mixture into a bowl and top with the Greek yoghurt and grated cheddar.
- For the tortilla chips, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Add the tortilla triangles and deep-fry for 2-3 minutes, or until crisp and golden. Carefully remove the tortilla chips with a slotted spoon and drain on kitchen paper. Place the cooked tortilla chips onto a baking sheet.
- Mix the Greek yoghurt and lemon juice together in a clean bowl, then spoon the yoghurt mixture over the tortilla chips.
- Cover the yoghurt mixture and tortilla chips with the grated cheese and place under the grill and cook until the cheese is beginning to melt and bubble.
- To serve, place the cheesy tortillas onto a serving plate with the bowl of refried beans alongside.