Pinto Bean Nachos

Roasted beans with garlic and cumin adorn the freshly baked tortilla chips, which are strong and hold up well under various fillings. If you prefer, you can use black beans instead of pinto beans. If the bean mixture is too thick, add a little hot water.
Preheat the oven to 425 degrees.Place half of the tortilla bars in a single layer on a large baking tray; lightly brush the tortilla bars with cooking spray. Bake at 425 ° C for 8 minutes or until crisp. Repeat with the remaining tortilla slices and cooking spray.Heat the oil in a medium saucepan over medium-high heat. Add the cumin, chili powder and garlic; cook for 30 seconds, stirring constantly. Add the pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium and simmer for 10 minutes. Partially mash the bean mixture in a potato grinder until slightly thickened. Place 8 chips on each of the 6 plates. Spread about 1/2 cup of the bean mixture evenly over the tortilla chips on each plate; sprinkle each serving with about 2 1/2 tablespoons of queso fresco, 2 1/2 tablespoons of salsa, and 2 1/2 tablespoons of avocado. Sprinkle each serving with 1 tablespoon of cilantro.