Some days are nearer to perfect than others. Today is one. Blue skies, 80 degrees, no wind, iris's blooming, kids, grand kids, great grand kid visiting. A favorite Tex-Mex lunch menu of Chicken enchiladas, beef taco's, re fried bean dip, avocado, and for dessert - cheesecake.The bean dip came out especially good. I started with a can re fried beans to make this recipe extra easy and exceptionally good.
Re fried Bean Dip
by
Ingredients
- 1 can re fried beans or 1 1/2 cups mashed left over pinto beans
- 1/2 cup mild salsa
- 1/4 can green chili's
- 1/4 cup caramelized onions & bell peppers
- salt and pepper to taste
- 1/2 cup sharp cheddar cheese, shredded
Instructions
Heated mashed beans over low heat.
Dice onions and bell peppers.
While the beans heat, caramelize onions and bell pepper in a hot skillet with about a Tablespoon of olive oil.
When they are tender and the onions are slightly translucent add them to the beans.
Add the remaining ingredients except cheese.
Garnish with shredded cheese.
Serve with crisp baked tortilla chips.
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