Kosher salt or sea salt Freshly ground black pepper FOR THE REFRIED BEANS
2 tablespoons Ghee (here) or canola oil 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons chili powder 1 (15-ounce) can pinto beans, rinsed and drained Kosher salt or sea salt Freshly ground black pepper FOR THE DIP
2 cups Cottage Cheese (here), seasoned lightly with salt and freshly ground black pepper 2 cups diced, seeded tomato (1-inch cubes) 1 cup sour cream 2 cups diced, seeded cucumber (1-inch cubes) ½ cup minced, seeded jalapeño Tortilla chips, for serving