Refried Beans, Traditional, 8 Cans

STOVE TOP: HEAT beans over MEDIUM heat in saucepan until hot, stirring occasionally. 

MICROWAVE: MICROWAVE beans in covered microwave-safe dish on HIGH 1 1/2 minutes or until hot. Stir before serving.

FRIJOLES BORRACHOS PICANTES 

Refried beans seasoned with RO*TEL Tomatoes, bacon and mexican beer. 

Hands on: 35 minutes

Total: 35 minutes

Makes: 10 servings (1/2 cup each). 

2 slices bacon, chopped

1/4 cup finely chopped yellow onion

2 cans (10 oz each) RO*TEL Mexican Diced Tomatoes with Lime & Cilantro, undrained. 

1 bottle (12 oz) Mexican beer

2 cans (16 oz each) Rosarita Traditional Refried Beans 

   Crumbled queso fresco or Cotija cheese, optional

Directions

1. Place bacon in large (3-quart) skillet and cook over medium-high heat until crisp, stirring several times. Add onion, cook 1 minute more. Add undrained tomatoes and beer; cook 10 minutes or until liquid is reduced by half. 2. Blend in beans until well combined and bring to a boil. Reduce heat to medium; cook uncovered 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese, if desired.

SOPA DE TORTILLA CON POLLO 

Tomatoes, refried beans, corn and chicken combine with chicken broth for a delightful soup 

Hands on: 20 minutes

Total: 20 minutes

Makes: 6 servings (1-1/3 cups each). 

2 cans (10 oz each) RO*TEL Mexican Diced Tomatoes with Lime & Cilantro, undrained

1 can (16 oz) Rosarita Traditional Refried Beans

1/2 cup frozen whole kernel corn

2 cans (14 oz each) reduced-sodium chicken broth

2 cups shredded cooked chicken 

   Fried corn tortilla strips or chips, optional 

   Shredded Chihauhau or Oaxaca cheese, optional. 

Directions

1. Place undrained tomatoes, beans, corn and broth in medium saucepan and heat over medium-high heat. Stir until combined. Bring to a boil; reduce heat to low and simmer 5 minutes, stirring occasionally. 

2. Add chicken; heat until hot. Serve topped with tortilla strips and cheese, if desired.

SOPES VERDES 

Delicious thick corn tortillas layered with refried beans, chorizo, salsa verde, onion, cilantro and Cotija cheese 

Hands on: 30 minutes

Total: 30 minutes

Makes: 12 servings (1 sope each). 

1 tablespoon of vegetable oil

12 corn sopes

1 can (16 oz) Rosarita Traditional Refried Beans

8 ounces chorizo sausage. 

1 can (7 oz) salsa verde (green salsa)

1/2 cup chopped yellow onion

1/4 cup chopped fresh cilantro

1/4 cup crumbled Cotija or feta cheese

Directions 

1. Heat oil in large skillet over medium-high heat. Fry sopes on each side until golden brown. Press each in the middle to shape into a bowl, if necessary. 

2. Heat beans in saucepan over medium heat until warm, stirring occasionally. Place chorizo in skillet over medium heat and cook 5 minutes or until well done, stirring occasionally. Drain if necessary. 

3. Divide beans equally (about 2 tablespoons) between each sope and spread to cover. Top each with about 1 tablespoon chorizo. Drizzle each with salsa verde and top with onion, cilantro and cheese.