Preheat the grill to its highest setting.
Heat olive oil in a saucepan and cook chopped onion and garlic until softened.
Add kidney beans to the pan and warm through for 2 to 3 minutes.
Blend the bean mixture in a food processor until smooth and season with salt, pepper, and parsley.
Spoon the beans into a bowl and garnish with Greek yoghurt and grated cheddar.
Heat 400ml vegetable oil in a heavy saucepan until a bread cube sizzles.
Deep-fry tortilla triangles until golden, then drain on kitchen paper and place on a baking sheet.
Mix 125g Greek yoghurt with lemon juice and spoon it over the fried chips.
Cover the chips with 50g grated cheese and grill until bubbling.
Serve the cheesy tortillas on a plate alongside the refried bean dip.