Pinto Bean Nachos

Ingredients

• 1 cup avocado diced peeled
• 30 ounce pinto beans undrained canned
• 1 tablespoon canola oil 
• 1 teaspoon chili powder 
• 12 6-inch corn tortillas quartered ()
• 12 6-inch corn tortillas quartered ()
• 6 tablespoons cilantro leaves fresh chopped
• 2  garlic clove minced
• 2 teaspoons ground cumin 
• 4 ounces queso fresco crumbled
• 1 cup salsa 

Equipment

• baking sheet
• sauce pan
• oven
• potato masher

Directions

1. Preheat oven to 42
2. Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray.
3. Bake at 425 for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.
4. Heat oil in a medium saucepan over medium-high heat.
5. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly.
6. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick.
7. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado.
8. Sprinkle each serving with 1 tablespoon cilantro.