Ingredients

The following ingredients have 4 Servings
  • 2 15 oz can fat-free refried beans
  • 1 cup chicken or vegetable broth or water. ( I use water. Use as much as desired for a smooth creamy mixture.)
  • 1 small yellow onion (chopped)
  • 1 tbsp olive oil (or less )
  • non-stick cooking spray
  • 8-10 soft corn tortillas
  • optional grated Mexican blend cheese (or vegan dairy-free Mexican blend cheese, grated)
  • optional sour cream optional or dairy-free
  • optional guacamole optional

Instruction

  • Place beans and about 3/4 cup of broth in a blender and puree until smooth. Or use a hand blender in a small saucepan. Heat mixture until hot. Stirring occasionally.  Add more broth as needed as beans thicken while heating.
  • Spray a small skillet with cooking spray. Heat up on med/high - add one corn tortilla at a time, flipping to heat both sides.
  • Dip heated tortillas in hot beans, coating both sides. I use tongs at this time.
  • Place dipped tortilla on a plate and fold in half and then fold again, should be somewhat of a triangle.
  • Top with sauteed onion and choice of cheese, guacamole, or sour cream. Maybe all three?
  • Make a stack of two or three on each plate.