Ingredients

Refried beans:

1/2 vidalia onion, diced

14 ounces diced tomatoes, drained

1 tablespoon olive oil

1/2 teaspoon sea salt

1 teaspoon chili powder

1/4 teaspoon cayenne

14 ounces pinto beans, drained and mashed

Sour cream/cucumber dressing:

1 cucumber, diced

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon dill

1/2 cup sour cream

Salad base:

1 head romaine lettuce, sliced thin

tortilla chips

Preparation

  1. In a skillet, saute onions over medium heat in olive oil for 5 min.
  2. Add tomatoes and simmer for an additional 5 minutes.
  3. Add salt, spices, and beans. Stir well and reduce heat. Cover and cook for 5 more minutes.
  4. Meanwhile, combine cucumbers, sour cream, sugar, salt and dill. Stir well and set aside.
  5. Layer the bottom of individual serving bowls with lettuce. Line with tortilla chips.
  6. Top salad with spoonfuls of re-fried beans and cucumber dressing. Serve