Serves 6

Ingredients:

• 12 (6-inch) corn tortillas, quartered
• Cooking spray
• 1 tablespoon canola oil
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 2 garlic cloves, minced
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 1/2 cup water
• 1 cup (4 ounces) crumbled queso fresco
• 1 cup bottled salsa
• 1 cup diced peeled avocado
• 6 tablespoons chopped fresh cilantro

Preparation: Preheat oven to 425 degrees.
Arrange half tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray. Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans and water, and bring to a boil, stirring frequently, adding more water if necessary. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. 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. Sprinkle each serving with 1 tablespoon cilantro.