Ingredients
The following ingredients have 4 Servings
- "fritos" 3 tortillas of your choice (wheat, corn or gluten-free)
- Four 15 oz cans low-sodium red kidney beans, drained and rinsed well
- 2 tablespoons (30g) tomato paste
- 1 tablespoon + 1 teaspoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 to 1 1/2 teaspoons salt (depending on the can of beans, this may need adjustment)
- 1 cup (240g) water
- 5 Minute Cheez Whiz
- OR
- Mexican Cheese Sauce
Instruction
- First, preheat your oven to 400 degrees and line a sheet pan with parchment paper. Stack your tortillas and cut them into small rectangular frito shapes. Spread out evenly (don't overlap) on a sheet pan, sprinkle salt all over them and bake for 5-7 minutes or until very golden brown. Depending on the type of tortilla, the time may need to be adjusted. Set aside, they will crisp up as they cool.
- While the tortillas are baking, prepare the beans by draining and rinsing them well. Add all of the "bean chili" ingredients to a medium pot and stir well. Bring to a boil. Once boiling, cover and turn to medium-low and cook for about 10 minutes, until the sauce has thickened, but not completely evaporated. You still want some sauce left, so it's pourable over the chips. Taste and adjust seasoning/salt if desired. Turn the heat off.
- While the beans are cooking, prepare the 5 minute cheez whiz sauce by adding the ingredients to a blender and blend until smooth, scraping the sides as needed. Note: the result is thicker in a blender, and thinner in a food processor. I use a blender.
- To serve: Add some beans to individual serving bowls, layer on chips, then drizzle cheez whiz all over the top and mix up. Top with avocado, jalapenos, tomatoes or whatever desired. Add more seasonings, if desired.
