For dinner last night:
Bekee’s Kinda Mexi
3 flour tortillas (6″)
1 cup white onion, diced
2 roma tomatoes, diced
1 can vegetarian refried beans
1 cup grated pepperjack cheese
Embasa green chile salsa
Preheat oven to 350.
Lightly spray a 12″ glass pie pan. Spread beans onto one tortilla. Place tortilla in pan and layer with half the onions, half the tomatoes, as much salsa as you want and a third of the cheese. Repeat with second tortilla. Spread beans on third tortilla and place bean-side down on the top of the stack. Top with cheese and salsa. Loosely cover pan with foil and bake for 30 minutes. Take foil off and bake for another 10 minutes. Slice into quarters and serve. Good with Horchata.
Menu