Nachos with Refried Beans

Name: Nachos with Refried Beans
Prep time: 5 min
Cook time: 15 min
Yield: 2 to 4 servings
Cuisine: Tex-Mex Menu
Ingredients: Oil — 2 tbsp; Garlic — 1 tbsp; Green Chillies — 1 tbsp; Onion — ½ cup; Bell Peppers — 6 tbsp; Tomatoes — 1 cup; Salt — To taste; Kidney Beans — 200 g; Water — 60 ml; Tomato Ketchup — 1 tbsp; Red Chilli Powder — ½ tsp; Black Pepper — ½ tsp; Chilli Flakes — 2 tsp; Garam Masala — ½ tsp; Mozzarella Cheese — To taste; Mixed Herbs — To taste; Tortilla Chips — To taste

This cheesy refried bean dip is the ultimate Tex-Mex party snack, featuring a savoury base of sautéed aromatics, mashed kidney beans, and a flavourful blend of spices. Topped with a generous layer of melted mozzarella cheese and served with crunchy tortilla chips, this dish is incredibly easy to prepare and offers a comforting, gooey, and indulgent treat that is perfectly suited for casual entertaining or quick, satisfying snacking.

Cuisines

Cooking Instructions

Preparation: 5 minutes
Cooking: 15 minutes

Servings: 2 to 4

Notes:

To achieve the perfect consistency for the bean dip, mash the kidney beans thoroughly in the pan after adding water; this creates a smooth, creamy texture that binds the ingredients together beautifully.

The red chilli powder, chilli flakes, and garam masala provide an authentic depth of flavour, but you can adjust these spices to suit your preference for heat if you desire a milder or spicier version.

Using mozzarella cheese is key to achieving the signature gooey, stretchy pull that makes this dip so addictive, but you can also experiment with other good melting cheeses if you prefer a different flavour profile.

If the bean mixture becomes too dry during the cooking process, simply add a little extra water to ensure it maintains a spreadable, dip-like consistency before adding the cheese topping.

Bake the assembled dip in a heatproof dish until the cheese is bubbling and golden; this helps all the flavours meld while providing a perfectly melted, irresistible topping for your tortilla chips.

Sauté Aromatics
Heat oil in a pan over medium heat, add minced garlic and green chillies, and sauté for about 1 minute until fragrant.

Build Bean Mixture
Stir in diced onions and cook for 2 minutes, then add the diced bell peppers and tomatoes, seasoning with salt and cooking for another 2 minutes.

Mash Beans
Add the boiled kidney beans to the pan, mash them thoroughly with a potato masher, pour in water, and continue to mash until the mixture reaches a smooth, thickened consistency.

Season and Finish
Stir in the tomato ketchup, red chilli powder, black pepper, chilli flakes, and garam masala, cooking for an additional 2 minutes until everything is well combined and fragrant.

Bake and Serve
Transfer the bean mixture to a heatproof serving dish, sprinkle generously with mozzarella cheese and a dash of mixed herbs, bake until the cheese is melted, and serve hot surrounded by tortilla chips.

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Ingredients

Bean Mixture

Oil	2 tbsp
Garlic	1 tbsp
Green Chillies	1 tbsp
Onion	½ cup
Bell Peppers	6 tbsp
Tomatoes	1 cup
Salt	To taste
Kidney Beans	200 g
Water	60 ml
Tomato Ketchup	1 tbsp
Red Chilli Powder	½ tsp
Black Pepper	½ tsp
Chilli Flakes	2 tsp
Garam Masala	½ tsp