For the 'tortilla' chips.
Make some flatbreads - here's what I did, in my enchilada recipe
Heat the oven to about 160C
Spray oil over two of the flatbreads, both sides. I used my hands to rub the oil all over. Cut each flatbread into eight wedges.
Place on parchment on an oven tray and pop into the oven at about 150C to bake until crisp. Leave to cool until needed.
For the salsa:
onion, finely chopped
4 mini tomatoes, skinned and finely chopped
a small squeeze of chilli puree (to own taste) - come the summer I shall use chillis from the garden
a small squeeze of garlic puree
a pinch of parsley - dried at the moment but fresh if available
some lime juice from a bottle
sugar - optional
Mix together, cover and chill until needed
For the refried beans
some oil or dripping (just a bit)
a few kidney beans
garlic powder or puree
onion, very finely chopped
a pinch each of cumin, oregano and a squeeze of chilli puree
Soften the onion in the dripping. Add the spices/seasonings and cook out. Then add the beans and fry until they go a bit 'puffy'. Add the lime juice and mash with a fork.
Chill until needed, then re-heat in microwave
All of the above can be made in advance.
Before the meal:
Take out the salsa and the bean mixture to bring to room temperature
Heat the oven to
Place the tortilla chips in an ovenproof dish. Sprinkle with 35g grated cheese (I used cheddar) and pop in the oven to melt the cheese.
Serve the cheese tortilla chips with the salsa, the beans (which can be warmed up, if you want) and some natural yogurt sprinkled with smoked paprika.
Really, really tasty!