Ingredients

• 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

Directions

• 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.