Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: Medium - experience needed
Dietary guidance: v n g
4 lg. ripe tomatoes
2 ripe avocados, mashed
1 Tbls. lime juice
1 Tbls. sweet chili sauce (I used garlic chili paste--YUM!)
2 sm. red onions, chopped
1 small red chili, chopped (I used a jalepeno and a red pepper)
2 tsp. dried oregano
2 tsp. cumin
1/4 tsp. chili powder
1 Tbls tomato paste
1 c. white whine
2 pounds red kidney beans, rinsed and drained
3 Tbls. chopped, fresh cilantro
tortilla chips for 4
1 c. grated cheddar chesse
Blanch tomatoes for 30-60 seconds in boiling water. Remove skin. Cut in half and scoop out seeds. Chop tomatoes.
Mix avocado, lime juice and chili sauce.
Cook onion, chili, oregano, cumin and chili powder in a little oil or water over medium heat for 2 minutes. Add chopped tomato, tomato paste and wine. Cook 5 minutes or until liquid reduces. Add beans and cilantro. Remove from heat.
Make 4 piles of tortilla chips on tray for oven. (I used the Pampered Chef Bar Pan--perfect--and it will fit 6 piles.) Top with bean mixture and sprinkle with cheese. Cook under hot broiler (with food 8-10" from heat) for about 2 minutes, or until cheese melts. Serve with avocado mixture and sour cream.