growing up as a little girl, i was a very picky eater. just ask my mom. i grew up on chicken patties and found several ways to make them. refried beans were one thing i would not touch with a ten-foot pole. during my junior year of high school, i went on a mission trip to our church’s honduran orphanage after hurricane mitch hit. it was a eye-opening experience and i became very thankful for what i had. i also tried refried beans for the first time, in an authentic honduran restaurant and actually liked them! the version that i had was loaded with goat cheese and was very creamy. when i got home, i recreated them and have been eating refried beans ever since, and always remembering my trip every time i make them.
- 1 can refried beans
- 1/4 c sour cream
- 1/4 c cream cheese
- garlic powder, to taste
- chopped jalapeños (canned or from the jar), to taste
- shredded cheese, to top
- in a small, microwave safe bowl, stir together all ingredients until blended well.
- top with cheddar cheese and microwave for two minutes. allow to rest for a minute and microwave for an additional minute.
i enjoy these beans on top of a plate of nachos, pictured above. here’s what i use to make my nachos.
- corn tortilla chips
- shredded cheddar cheese
- queso ( pace mexican four cheese salsa con queso is my favorite)
- ground beef, seasoned with taco seasoning
- refried beans
- chopped onions
- chopped tomatoes
- sour cream
- pre-heat oven to broil.
- place two plate size pieces of foil on a baking sheet. you can make two servings per sheet. layer nachos as follows:
- small amount of shredded cheese
- more cheese
3. place under broiler until cheese is bubbly and chips are lighly browned.
4. top with sour cream and lettuce as desired.
5. place entire sheet of foil on a plate and serve. clean up is easy!