Type what you have

Ingredients

• ✓ refried bean
• coconut oil
• bell pepper
• corn
• salt
• black pepper
• brown rice
• guacamole

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
2. 2 Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

By Manda

Ingredients

• ✓ refried bean
• taco seasoning mix
• american cheese
• flour tortilla
• cooking spray

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place refried beans in a medium bowl. Add taco seasoning and stir until evenly combined.
3. 3 Place 1 cheese slice in the middle of a tortilla. Spoon 1 tablespoon bean mixture over cheese. Place another cheese slice on top of beans. Fold tortilla over and press down to seal taco. Repeat with remaining tortillas, beans, and cheese.
4. 4 Spray both sides of tacos with nonstick cooking spray. Place tacos in the air fryer basket without overlapping.
5. 5 Cook in the preheated air fryer for 3 minutes. Flip tacos and cook for 3 minutes more. Repeat with remaining tacos.

By Soup Loving Nicole

Ingredients

• ✓ refried bean
• bolillo roll
• butter
• cheddar cheese
• monterey jack cheese
• mexican salsa
• pico de gallo

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
3. 3 Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
4. 4 Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
5. 5 Top molletes with Mexican salsa or pico de gallo.

By Jenny Aleman

Ingredients

• ✓ refried bean
• ground beef
• taco seasoning
• crescent roll dough
• sour cream
• salsa
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
3. 3 Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

By Michelle Blum

Ingredients

• ✓ refried bean
• pinto bean
• tomato
• green chile
• salt
• cheddar cheese

Instructions

1. 1 Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes.
2. 2 Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.

By Ericuh

Ingredients

• ✓ refried bean
• taco seasoning mix
• cream cheese
• guacamole
• flour tortilla
• paper cupcake liner
• red chile pepper
• green onion

Instructions

1. 1 Stir refried beans and taco seasoning together in a bowl. Place cream cheese in a separate bowl; stir until smooth. Stir guacamole into cream cheese until well combined.
2. 2 Place 1 tortilla on a work surface; spread evenly with ½ cup bean mixture and top with ½ cup guacamole mixture. Roll tortilla into a log; moisten edge with a little water to seal. Wrap each rolled tortilla tightly in plastic wrap; refrigerate until firm, 1 hour to overnight.
3. 3 Unwrap rolls; trim and discard uneven edges. Cut rolls into 1-inch pieces; place 1 piece into each cupcake liner and insert 1 red chile pepper strip in center of each piece for wicks. Sprinkle with green onion.

By Prairierose31

Ingredients

• ✓ refried bean
• water
• salsa con queso
• water
• enchilada sauce
• mild sauce
• vegetable oil
• white corn tortilla
• salt

Instructions

1. 1 Line a plate with paper towels.
2. 2 Combine refried beans and 1/4 cup water in a small saucepan over low heat.
3. 3 Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
4. 4 Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
5. 5 Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.
6. 6 Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ refried bean
• vegetable oil
• corn tortilla
• green chili
• butter
• egg
• cheddar cheese
• bacon
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Fry two tortillas at a time in the hot skillet until firm, but not crisp, about 30 seconds per side. Drain on paper towels.
3. 3 Reduce the heat to medium, and add more oil to the skillet if dry. Crack in eggs and cook until the outer edges become opaque, about 1 minute. Cover, reduce the heat to low, and cook until the whites are completely set, about 4 minutes.
4. 4 While the eggs are cooking, combine refried beans and butter in a microwave-safe dish. Cover and microwave on high in 1-minute intervals until hot.
5. 5 Place tortillas onto plates and spread with a layer of hot refried beans.
6. 6 Top with Cheddar, a fried egg, crumbled bacon, and salsa.

By Wineaux

Ingredients

• ✓ refried bean
• cooking spray
• ground beef
• water
• taco seasoning mix
• tomato
• green chile
• taco sauce
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8- or 9-inch square pan with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
3. 3 Transfer ground beef to the prepared pan. Layer with diced tomatoes and green chiles, taco sauce, warm refried beans, sour cream, and Mexican cheese.
4. 4 Cook, uncovered, in the preheated oven for 20 minutes. Let sit for 10 minutes before serving.

By BobbiB

Ingredients

• ✓ refried bean
• avocado
• lemon juice
• sour cream
• mayonnaise
• taco seasoning mix
• mexican blend cheese
• green onion
• tomato
• black olive

Instructions

1. 1 In a bowl, mash the avocados and mix in the lemon juice. In a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
2. 2 Spread the refried beans over the bottom of a large serving platter or bowl. Top with avocado mixture. Spread sour cream mixture over the avocado, and sprinkle with cheese. Layer cheese with green onions (just the green part), then tomatoes, and top with the olives. Cover, and chill in the refrigerator 2 to 4 hours before serving.

By Inge

Ingredients

• ✓ refried bean
• pasta shell
• ground beef
• taco seasoning mix
• water
• cheddar cheese
• salsa
• green onion
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
3. 3 Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
4. 4 Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
5. 5 Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

By JenniferLL

Ingredients

• ✓ refried bean
• ground beef
• water
• taco seasoning
• salt
• black pepper
• tortilla chip
• cheddar cheese
• sour cream
• tomato

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Wipe grease from the skillet.
2. 2 Combine water and taco seasoning mix in the same skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Add cooked beef along with refried beans; mix well. Season with salt and pepper.
3. 3 Assemble tortilla scoops on individual plates. Scoop a small amount of beef mixture into each scoop, filling to the top. Add Cheddar cheese, diced tomato, and sour cream on top.

By Mrs Jay

Ingredients

• ✓ refried bean
• taco sauce
• salt
• black pepper
• avocado
• lemon juice
• sour cream
• mayonnaise
• taco seasoning mix
• green onion
• tomato
• colby cheese

Instructions

1. 1 Mix refried beans, taco sauce, salt, and pepper together in a bowl; spread onto a large platter.
2. 2 Stir mashed avocado and lemon juice together in a bowl; spread over refried beans layer.
3. 3 Mix sour cream, mayonnaise, and taco seasoning together in a bowl; spread over avocado layer.
4. 4 Sprinkle green onions, tomatoes, and Colby cheese, respectively, over sour cream mixture layer. Cover platter with plastic wrap and refrigerate, 8 hours to overnight.

By barkleylloyd

Ingredients

• ✓ refried bean
• oil
• sirloin steak
• garlic salt
• black pepper
• cumin
• cayenne pepper
• kaiser roll
• mayonnaise
• avocado
• tomato
• lettuce
• cotija cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
3. 3 Grill on the preheated grill until medium-rare, about 5 minutes per side. Transfer steak to a cutting board and cover with foil.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown rolls, mayonnaise-side down, until golden, about 3 minutes.
5. 5 Place refried beans in a microwave-safe bowl; microwave on high until warmed through, about 1 minute.
6. 6 Slice sirloin steak against the grain into thin strips.
7. 7 Spread a thin layer of beans on bottom half of each roll. Layer with steak, avocado, tomato, and lettuce. Top with cheese and top half of roll.

By Sarah Waltrip

Ingredients

• ✓ refried bean
• olive oil
• onion
• green bell pepper
• tomato
• garlic
• cayenne pepper
• salt
• black pepper
• corn tortilla
• egg
• mexican cheese blend
• jalapeno pepper
• cilantro leaves
• avocado

Instructions

1. 1 Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
2. 2 Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
3. 3 Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
4. 4 Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

By Emily Alimonos

Ingredients

• ✓ refried bean
• ground beef
• onion
• garlic
• cumin
• salt
• pepper
• green chile pepper
• chili
• tomato soup
• enchilada sauce
• flour tortilla
• lettuce
• tomato
• mexican cheese blend
• green onion

Instructions

1. 1 Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion and cook until translucent. Drain grease, and season with garlic, cumin, salt, and pepper. Stir in refried beans and green chilies until well blended. Turn off heat but keep warm.
2. 2 Combine canned chili, condensed soup, and enchilada sauce in a saucepan. Mix well and cook over medium heat until heated through. Turn off the heat and keep warm.
3. 3 Place warmed tortilla on a plate and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with a portion of lettuce and tomato to your liking. Roll up tortilla around the filling, while tucking in the sides. Spoon a generous amount of the sauce over the top and sprinkle with a portion of cheese and green onions. Heat in the microwave until cheese is melted, about 30 seconds. Repeat with remaining tortillas and fillings.

By Cindy Newell

Ingredients

• ✓ refried bean
• sour cream
• cream cheese
• taco seasoning mix
• ground beef
• cumin
• oregano
• garlic powder
• salt
• black pepper
• salsa
• salsa con queso
• mexican cheese blend
• tomato
• black olive
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sour cream, cream cheese, and taco seasoning mix together in a bowl.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef with the cumin, oregano, garlic powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Spread refried beans into the bottom of a 9x13-inch baking dish. Layer ground beef mixture over refried beans, lightly pressing beef into beans; top with sour cream mixture.
5. 5 Stir salsa and salsa con queso together in a bowl; pour over sour cream mixture layer. Spread Mexican cheese blend, tomato, olives, and green onions, respectively, over sour cream mixture layer.
6. 6 Bake in the preheated oven until heated through and bubbling, about 30 minutes.

By Kenys B

Ingredients

• ✓ refried bean
• jalapeno pepper
• tomato
• sour cream
• american cheese
• cilantro
• green bell pepper
• onion
• corn tortilla
• corn oil
• avocado
• lemon pepper
• salt
• fajita seasoning
• garlic powder
• chicken thigh
• beef skirt steak

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1-inch strips. Set aside.
3. 3 Warm refried beans in a saucepan over medium-low heat.
4. 4 Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper into mashed avocados; set aside.
5. 5 Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Fry tortilla triangles in the hot oil in batches without overlapping until crisp; transfer to paper towels to drain. Repeat with remaining tortilla triangles. Discard oil; wipe out skillet.
6. 6 Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.
7. 7 Layer tortilla triangles into a large baking dish; spread refried beans evenly over top. Sprinkle with cheese; evenly spread meat mixture on top.
8. 8 Bake in the preheated oven until cheese and beans are bubbly, about 20 minutes. Randomly dollop tablespoonfuls of sour cream and guacamole across top; sprinkle with tomatoes and jalapeños.

By RHONDA35

Ingredients

• ✓ refried bean
• vegetable oil
• ground turkey
• onion
• tomato
• chicken broth
• black bean
• kidney bean
• chili powder
• garlic
• paprika
• oregano
• cumin
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Heat vegetable oil in a large pot over medium-high heat. Add turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard any excess grease.
2. 2 Add onion to the pot; cook and stir until translucent, about 5 minutes. Stir in tomatoes, broth, all beans, chili powder, garlic, paprika, oregano, cumin, salt, and pepper; bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
3. 3 Ladle into bowls and garnish with Cheddar cheese.

By aworley

Ingredients

• ✓ refried bean
• lettuce
• tomato
• sour cream
• cheddar cheese
• flour tortilla
• enchilada sauce
• beef gravy
• black pepper
• cumin
• oregano
• paprika
• chili powder
• worcestershire sauce
• tomato
• garlic
• onion
• ground beef

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in 1/2 of the can diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
3. 3 Heat refried beans and remaining 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
4. 4 Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds.
5. 5 Place warmed tortilla onto a work surface and spoon 1/4 of the beef mixture in a line down the center. Layer 1/4 of the bean mixture on top of beef layer and spread 1/4 cup of the Cheddar cheese over the bean layer. Fold right and left edges of tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito, seam side down, into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
6. 6 Pour gravy sauce over burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
7. 7 Bake burritos in the preheated oven until cheese has melted, 15 to 20 minutes.
8. 8 To serve, place each burrito on a serving plate and spoon sauce from baking dish over burrito. Top each burrito with 1/4 cup sour cream, remaining chopped onion, and chopped tomato. Finish each with 1/4 cup chopped lettuce.

By Jordan VanderLaan

Ingredients

• ✓ refried bean
• cheddar cheese
• sour cream
• lettuce
• tomato
• jalapeno pepper
• green onion
• lemon juice
• cilantro
• avocado
• vegetable oil
• black olive
• monterey jack cheese
• chicken breast
• flour tortilla
• onion
• enchilada sauce
• long-grain rice
• chicken broth

Instructions

1. 1 In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
2. 2 Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
3. 3 When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
4. 4 Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
5. 5 To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

By Rebecca Swift

Ingredients

• ✓ refried bean
• flour tortilla
• mexican four-cheese blend

Instructions

1. 1 Lay tortillas flat on a clean work surface. Spread refried beans down the middle third from top to bottom, leaving a 1-inch space halfway down to allow for a fold. Sprinkle cheese on top, lightly pressing into the beans.
2. 2 Fold the left side over the beans, then the right side on top, so the two sides are overlapping in the middle. Fold in half vertically so the bottom edge meets the top edge.
3. 3 Place the quesadillas into the toaster slots and set the toaster to medium heat. Toast for 1 cycle. Carefully remove quesadillas and reverse the vertical fold, so that the inside is now the outside. Return to the toaster and toast until lightly browned, about half a toasting cycle.
4. 4 Carefully remove the hot quesadillas to a plate. Cut in half at the fold to make 4 pieces.

By France Cevallos

Ingredients

• ✓ refried bean
• taco seasoning mix
• tomato
• cheddar cheese

Instructions

1. 1 In a medium saucepan over medium heat, mix refried beans, taco seasoning mix and tomato. Allow the mixture to simmer approximately 20 minutes, stirring occasionally.
2. 2 Spoon the mixture into a medium serving bowl. Top with Cheddar cheese and serve warm.

By MOLSON7

Ingredients

• ✓ refried bean
• taco seasoning
• sour cream
• salsa
• mexican-style cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix refried beans with taco seasoning mix in a bowl; spread mixture into the bottom of an 8x8-inch glass baking dish. Spread sour cream over the refried beans; spread salsa over the sour cream. Sprinkle cheese over the top.
3. 3 Bake in preheated oven until cheese is melted but not bubbling, 6 to 10 minutes.

By ambergetSHI

Ingredients

• ✓ refried bean
• cream cheese
• sour cream
• taco seasoning mix
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Mix cream cheese and sour cream together in a bowl.
2. 2 Mix in refried beans, 1 cup Cheddar cheese, 1 cup Monterey Jack cheese, and taco seasoning until well combined.
3. 3 Smooth mixture evenly over the bottom of a slow cooker.
4. 4 Add remaining cheese on top of the mixture, spreading it evenly.
5. 5 Cover and cook on High until heated through, about 2 hours.

By Lillet

Ingredients

• ✓ refried bean
• sour cream
• salsa
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Spread refried beans in the bottom of a casserole dish. Layer sour cream over top, followed by salsa, and then shredded cheese.

By AUMECHE96

Ingredients

• ✓ refried bean
• ground beef
• taco seasoning mix
• flour tortilla
• salsa
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix thoroughly the ground beef and taco seasoning; set aside. In a medium saucepan, heat the refried beans over medium low heat until they are completely heated through.
3. 3 Place the ground beef mixture on a large piece of foil. Press the mixture into an approximately 1 inch thick square shape. Spread the refried beans evenly over the top of the flattened beef. Layer the flour tortillas on top of the refried beans, trimming the edges to fit the square. Layer tortillas with salsa and Cheddar cheese, staying 1/2 to 1 inch away from edges of the square.
4. 4 Gently roll the layered beef into a Swiss roll shape, pressing and compacting the loaf as you go. Pinch and seal the edges. Wrap in the foil and seal.
5. 5 Bake in preheated oven 40 to 45 minutes, or until no longer pink in the center. Cut loaf in half to test for doneness, if necessary.

By JULIE COWEN

Ingredients

• ✓ refried bean
• guacamole
• sour cream
• cheddar cheese
• tomato

Instructions

1. 1 Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
2. 2 Spread guacamole in a layer atop refried beans; top with a layer of sour cream. Sprinkle cheese over sour cream; top with tomatoes.
3. 3 Cover the platter with plastic wrap and refrigerate until cold, about 30 minutes.

By JENHAGGERTY

Ingredients

• ✓ refried bean
• water
• barley
• bell pepper
• black pepper
• mozzarella-style vegan cheese

Instructions

1. 1 Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
3. 3 Remove barley from heat and keep covered for 5 to 10 more minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
6. 6 Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

By karkar

Ingredients

• ✓ refried bean
• tortilla chip
• chicken breast
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large rimmed baking sheet with parchment paper.
2. 2 Arrange tortilla chips on the prepared baking sheet. Spread refried beans over chips; layer on chicken and jalapeños. Top with Cheddar cheese.
3. 3 Bake in the preheated oven until cheese is melted and bubbly, about 6 minutes.

By Jennifer Dunn