Serves: 6 (as a starter)
Total Time: 20 minutes
1 bag of your favorite tortilla chips
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 can Teasdale Pinto Beans, undrained
1 cup (4 ounces) crumbled queso fresco
1 cup bottled salsa
1 cup diced peeled avocado
6 tablespoons chopped fresh cilantro
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 ½ tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.
Nutritional Information (amount per serving): Calories 344, Fat 10g, Protein 13g, Carbohydrates 52g, Fiber 12g.