Heat black refried beans in a skillet over medium heat.

Mix in cumin and hot sauce and heat through.

In a large skillet, combine salsa verde and water.

Bring the salsa mixture to a gentle boil over medium-high heat.

Reduce the heat to low and add tortilla chips to the simmering salsa.

Simmer for 1 minute, ensuring each chip is coated with the salsa.

Spread the heated refried beans on plates or shallow bowls.

Top the beans with the salsa-soaked chips.

Garnish with thinned-out sour cream.

Add crumbled queso fresco, thinly sliced red onion, and sliced avocado.

Sprinkle fresh cilantro leaves and sea salt.

Drizzle extra virgin olive oil over the toppings.

Serve immediately while hot.