4 Serves
45 Mins
Heat cooking oil in a frying pan over medium heat. Add the chopped onion, green bell pepper, and minced garlic, cooking for 5 minutes until softened.
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JapaneseVitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
1618 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
1035 mg / 1,250 mgPotassium
763 mg / 4,700 mgSodium
2479 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
22 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Stir in the chopped tomato and chili pepper, cooking for 5 minutes until the liquid reduces.
Add chili powder and paprika to the pan, cooking for 3 minutes to toast the spices. Incorporate the refried beans, using a fork to break them up into the mixture.
Pour in the water and simmer the bean mixture for 10 minutes, stirring occasionally until thickened.
Transfer the bean mixture to a casserole dish, arrange tortilla chips around the edges, and sprinkle with cumin powder and shredded cheese.
Bake in a preheated oven at 200°C for 15 minutes until the cheese is bubbly and melted. Garnish with a light dusting of paprika before serving.
34
g82
g18
g
Mexican