I brought this Jalapeno Bean Dip to my weekly Bible study and it was a big hit!
16 oz Can Refried Beans
1 Jalapeno Pepper, seeds removed
1 Tablespoon Vinegar (Rice Vinegar or Apple Cider Vinegar)
1/2 teaspoon Salt
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper
Blend all ingredients together in a blender or food processor until combined and the jalapeno is chopped very fine.
Cover and refrigerate for at least 1 hour.
Serve with tortilla chips.
Yield: About 2 Cups
-Recipe Adapted From Cookin’ With Cyndi–
2-3 Tablespoons Canola Oil
16oz Refried Beans
1 Small Onion, diced
1 teaspoon Paprika
1 teaspoon Taco Seasoning
1/4 teaspoon Freshly Ground Black Pepper
1/2 Cup Salsa
1 Bunch Green Onions, thinly sliced
1 Jalapeno, seeds removed and diced
1 Tomato, chopped
1 Cup Colby Jack Cheese, shredded
Sour Cream, for serving
Hot Sauce, for serving
Preheat oven to 400°F.
Brush tortillas lightly with canola oil. Place the tortillas on baking sheets in the oven until crispy, about 10 minutes. Turn tortillas over once during baking.
Combine the refried beans, onion, paprika, taco seasoning, and pepper together in a small pot. Heat over medium heat until warm.
Remove the tortillas from the oven. Divide the refried bean mixture among 4 of the tortillas and top each with 1 Tablespoon of salsa. Place another tortilla on top of each and spread another Tablespoon of salsa on top. Sprinkle on the green onions, jalapeno, tomato and cheese.
Place back in oven and bake until the cheese is slightly browned, about 10 minutes.
Serve with sour cream and hot sauce on top.
Yield: 4 Pizzas
-Recipe from Honey What’s Cooking–
This recipe makes for a super easy way to make enchiladas. No fussing with rolling tortillas…just stir it all together with some pasta and you’re done!
12 oz Wide Egg Noodles
1 Tablespoon Extra Virgin Olive Oil
3/4 lbs Chicken Tenders, cut into bite sized pieces
3 Large Bell Peppers (any color), chopped
1 Onion, chopped
Salt & Pepper
16 oz Can Refried Beans
28 oz Can Enchilada Sauce (I like Macayo’s brand)
3 Tablespoons Taco Seasoning
8 oz Cheddar Jack, shredded
4 Green Onions, sliced
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain.
While the pasta is cooking, preheat the oven to 350°F.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned. Add the peppers, onions and season with salt, pepper and taco seasoning. Cook until the veggies begin to soften.
Stir in the refried beans and 2 cups of the enchilada sauce. Simmer for a few minutes until heated through. Remove from the heat and stir in 1/2 cup cheese and green onions.
Spread 1/2 cup enchilada sauce in a 9×13 inch baking dish. Mix the pasta with the chicken mixture and pour into the dish. Drizzle with the remaining enchilada sauce and sprinkle with the remaining cheese.
Bake until bubbly, about 20 minutes.
Serve with tortilla chips and sour cream.
Serves: about 6
-Recipe adapted from Better Homes and Gardens–