- 1 tablespoon vegetable oil
- ½ medium onion, chopped (about ½ cup)
- 1 4-ounce can green chilies, drained and sliced crosswise
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon Tabasco or other hot pepper sauce
- 2 cups cooked pinto beans, drained
- 1/3 cup water
- Salt and freshly ground black pepper to taste
- 1 small ripe avocado
- 1 tablespoon freshly squeezed lemon juice
- 1 8-ounce container sour cream or light sour cream
- 1 large tomato, peeled, seeded, and diced (about 1 cup)
- 1 cup finely shredded iceberg lettuce
- 1 cup shredded jalapeno Monterey Jack cheese (about 4 ounces)
- Tortilla chips
- Heat the oil in a small skillet. Add the onion and saute until golden, stirring constantly, about 5 minutes. Stir in the chilies. Cook over medium heat, stirring, until chilies are heated through. Remove half of mixture to a small bowl, stir the chili powder, cumin, and Tabasco into the remaining onion mixture in the skillet. Heat, stirring, 1 minute.
- Add the beans, water, salt, and black pepper to the onion mixture in the skillet. Mash the beans with a potato masher or a fork until they are as smooth as possible. Then spoon into the bottom of a 1½-quart casserole or serving dish.
- Peel, seed, and chop the avocado into the bowl with the remaining onion mixture. Add the lemon juice, salt, and black pepper; mash the avocado with a potato masher or fork until mixture is as smooth as possible. Spoon the avocado mixture on top of the beans in the casserole or baking dish.
- Spread the sour cream over the avocado mixture. Top with tomato, lettuce, and cheese. Serve with tortilla chips.