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Listed in: Main Courses / Vegetarian
2 cans (each 15 ounces, or 425 g) pinto beans, rinsed and drained
1/3 cup (80 ml) chicken or vegetable stock (or water)
1/4 cup (65 g) tomato paste
1 to 2 teaspoons chipotle adobo purée, to taste
2 cloves garlic, minced
1 1/4 teaspoons (3 g) ground cumin
1 1/2 teaspoons (4 g) chili powder
1/4 teaspoon salt
12 ounces (340 g) hearty baked corn chips
1 cup (115 g) shredded jack or Cheddar cheese
2 pickled jalapeño peppers, thinly sliced (or more, to taste)
1 cup (260 g) high-quality jarred salsa
1/3 cup (50 g) finely diced avocado
3 tablespoons (45 g) plain low-fat Greek yogurt
1/4 cup (4 g) chopped cilantro
Preheat the oven to 350°F (180°C, or gas mark 4).
Combine the beans, stock, tomato paste, adobo, garlic, cumin, chili powder, and salt in a medium saucepan over medium heat and bring to a low simmer. Reduce the heat to low and cook, gently stirring occasionally, for about 10 minutes. Remove from the heat, cool slightly, and partially purée the beans using an immersion wand (or mash with a potato masher). Set aside.
Lay the chips out thickly in a large Dutch oven or casserole dish. Gently spread the beans over the chips, taking care not to crush them. Sprinkle the cheese evenly over the beans. Place the jalapeño slices evenly around the cheese and bake for 8 to 10 minutes, until the cheese is melted. Top with the salsa, avocado, yogurt, and cilantro.
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