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1 Tbsp |
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15 mL |
olive oil |
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Heat in a deep skillet. |
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1 |
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1 |
large onion, chopped |
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Add to skillet. Cook until |
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2 |
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2 |
cloves garlic, crushed |
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onion is soft. |
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1 |
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1 |
red or green pepper, chopped |
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Add to skillet. Cook until |
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peppers are soft (2-3 min.) |
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1 can |
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1 can |
black beans, drained |
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Add to skillet. |
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1 can |
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1 can |
black beans, undrained |
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(19oz) |
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(540mL) |
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2 tsp |
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10 mL |
oregano |
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Add to skillet. Stir to mix well. |
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1 Tbsp |
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15 mL |
balsamic vinegar |
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Raise heat to med-high. Cook |
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about 5 min., till mixture begins |
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to thicken. |
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Mash some of the beans with |
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a fork (to thicken the mixture). |
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tortilla chips |
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Place about 6 chips in each |
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person's bowl. |
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Spoon the beans over the chips. |
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Serve with sour cream. |
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