Refried beans – 2 cups
- White onion – 1/2 cup, chopped
- Pinto beans – 2 cups
- Garlic – 3 cloves, minced
- Cayenne pepper – 1/2 tsp
- Cumin powder – 1/2 tsp
- Oil – 1 tsp
- Salt – to taste
Broccoli – 2 cups, chopped
Carrot – 2, chopped
Bell pepper – 1 cup, chopped, use any color
White onion – 1 cup, chopped
Garlic powder – 1 tbsp
Ground cumin – 1/2 tsp
Olives – 1 cup, chopped
Tomatoes – 2, chopped
Salsa – 1 cup
Tortilla – 4, cut into 2″ strips
Cheddar/Monterery jack cheese – 1 cup, shredded
Olive oil – 2 tbsp
For refried beans -
Soak the beans over night. Cook them in pressure cooker. Heat olive oil in a pan, saute the onion, garlic. Add the other spices and salt. Saute for 1 minute. Then add the cooked beans. Mix them all well. Mash them using a hand blender.
Steam cook the broccoli and carrots for 3 minutes.
Preheat the oven for 375F.
In a separate pan, heat olive oil/butter. Saute the onion, bell pepper. Fry well, then add cooked broccoli and carrots. Add ground cumin, garlic powder and salt. Remove from pan.
In a bowl add the refried beans, above fried vegetables, 1 cup salsa, torn tortilla, half of the olives, cheese, tomatoes. Mix them well.
Oil the casserole pan, transfer the beans mixture. Top them with remaining olives, tomatoes, cheese, broken tortilla chips. Cover and bake in the oven for 40 minutes.
Remove from oven and let it stand for 5 minutes before opening.
Serve got with avocado.