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Spicy Mexican Refried Bean Dip

February 19, 2017

Spicy Mexican Refried Bean Dip

Queso Fresco is a spongy white cheese, used to crumble over enchiladas and taquitos, this type of cheese was introduced to Mexico from Burgos, Spain. It is usually made from cow's milk and/or goat's milk. A very mild feta is an acceptable substitute for queso fresco.

Ingredients for Spicy Mexican Refried Bean Dip

  • 2 cans (16 ounces) refried beans 1 cup shredded cheddar cheese
  • 1 cup Mexican cheese such as queso fresco.
  • 3 chili peppers, chopped and deseeded, add more if you want to spice it up
  • 1 cup chopped tomatoes 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried Mexican oregano 1/2 cup chopped green onions
  • salt and freshly pepper to taste
  • 1/4 cup fresh cilantro, for garnish
  • 2 tablespoon pumpkin seeds, shelled and toasted, for garnish

Directions for Spicy Mexican Refried Bean Dip

  1. Add all ingredients to VitaClayTM pot, except for the garnish ingredients; stir to blend well.
  2. Cover and set on Slow Cooking-stew to cook for 30 to 40 minutes.
  3. Serve hot and garnish the top with a sprinkling of green onions, cilantro, and pumpkin seeds, acompanied with tortilla chips or some warmed mini tortillas.

Makes about 2 1/2 cups.

Health Note:

Pumpkin seeds, make a healthy and tasty snack.

Pumpkin seeds are also very high in iron as well as calcium and phosphorus, with some magnesium and copper; they also contain vitamin Eand essential fatty acids. There is a mix of B vitamins, with niacin being the richest.

Pumpkin seeds are usually eaten raw, roasted, or blended into a seed meal and used on other foods. Pumpkin seeds are also known as pepitas.

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