Refried beans with cheesy tortilla chips recipe
 1 tbsp olive oil½ onion, chopped2 garlic cloves, chopped400g/14oz can kidney beans, rinsed and drainedsalt and freshly ground black pepper handful flatleaf parsley, chopped2 tbsp Greek yoghurt2 tbsp grated cheddar 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 frying2 ready-made tortillas, cut into triangles125g/4½oz Greek yoghurtsqueeze lemon juice50g/1¾oz cheddar cheese, grated 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 Method 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. Preheat the grill to its highest setting. 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. 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. 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. 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. 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.) 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. 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. 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. 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. To serve, place the cheesy tortillas onto a serving plate with the bowl of refried beans alongside.