But I like this dish. And one of the main components is refried beans. Have you ever had a dish that the results are more than just the sum of the parts? This is one of these dishes.
I got this recipe through my husband. Someone at his job brought leftovers from home and shared with everyone, and he got the recipe from them. I totally did not like the sound of it, and resisted making it to the point of kicking and screaming. Well, almost. He finally convinced me to make it made it himself just to get me to try it. And I like it. I like it a lot. I still don't eat refried beans per se, but I eat this, as often as I can.
I love this because it's another of those that you can keep all of the ingredients on hand for quick, last minute throw together meal.
Which I know you never do, but just in case.
- 8-10 four tortillas
- 1 can refried beans
- 1 can chili (I like Wolf brand no-beans chili for this)
- Grated cheddar and monterrey jack cheese or Mexican blend
I usually make this in a 9 x 13 pan. Be sure and spray the pan first with Pam or other cooking spray.
Open the refried beans, and spoon a little line of beans across the middle of a flour tortilla. Don't overfill, but put at least 2-3 tablespoons, this is all the filling there is.
Roll up tortilla, and place seam side down in the baking dish. Repeat until the dish is full, or you run out of beans or tortillas.
This is easy to adjust up or down for size; smaller, as I did in the pictures, or doubled for a larger family or gathering.
Good cooking, and good eating!