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Ingredients

• ✓ refried black bean
• green enchilada sauce
• green pepper
• red pepper
• yellow pepper
• onion
• cumin
• garlic salt
• flour tortilla
• monterey jack cheese

Instructions

1. 1 Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
2. 2 Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
3. 3 Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
4. 4 Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
5. 5 Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

By Old El Paso

Ingredients

• ✓ refried black bean
• black bean
• green chile
• garlic powder
• chili powder
• cayenne pepper
• salt
• black pepper
• corn tostada shell
• monterey jack cheese
• salsa
• lettuce
• sour cream
• guacamole

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
3. 3 Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
4. 4 Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
5. 5 Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

By Nellie Fiorenzi

Ingredients

• ✓ refried black bean
• ground beef
• onion
• garlic
• tomato
• green chili
• cilantro
• taco seasoning mix
• red enchilada sauce
• pepperjack cheese
• monterey jack cheese
• flour tortilla
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
3. 3 Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
4. 4 Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
5. 5 Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
6. 6 Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
7. 7 Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

By Karla Smith

Ingredients

• ✓ refried black bean
• cream cheese
• sour cream
• taco seasoning mix
• cherry tomato
• avocado
• red onion
• lime juice
• salt
• black pepper
• salsa
• mexican blend cheese
• iceberg lettuce
• jalapeno pepper

Instructions

1. 1 With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
2. 2 In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
3. 3 Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
4. 4 Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.

By Manda

Ingredients

• ✓ refried black bean
• lasagna noodle
• onion
• red bell pepper
• corn kernel
• garlic
• black bean
• tomato sauce
• salsa
• cilantro
• cottage cheese
• ricotta cheese
• sour cream
• monterey jack cheese
• olive
• cilantro

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
3. 3 In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
4. 4 Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
5. 5 Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

By Chris J

Ingredients

• ✓ refried black bean
• plantain
• sugar
• salt
• oil

Instructions

1. 1 Place plantains in a large pot; cover with water. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes. Drain and mash.
2. 2 Heat refried beans in a small saucepan over low heat. Stir in sugar and salt. Remove from heat.
3. 3 Form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of bean mixture in the middle; then mold the sides of plantain around beans, making an egg-shaped ball.
4. 4 Heat oil in a deep fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in oil.
5. 5 Fry rellenitos in hot oil until browned. Drain on paper towels.

By Hellen Gavarrete

Ingredients

• ✓ refried black bean
• chicken
• onion
• colby monterey jack cheese
• chili powder
• cumin
• seasoned salt
• colby monterey jack cheese
• tortilla chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 4-cup casserole dish.
2. 2 Mix refried beans, chicken, onion, and 1/2 cup Colby-Monterey Jack cheese together in a large bowl. Stir until chicken is broken up and ingredients are well combined. Mix in chili powder, cumin, and seasoned salt and spoon mixture into the prepared casserole dish. Top with 1/4 cup Colby-Monterey Jack cheese.
3. 3 Bake in the preheated oven until hot and bubbly, about 25 minutes.
4. 4 Serve with tortilla chips and refrigerate any leftovers.

By Sandra Garth

Ingredients

• ✓ refried black bean
• butter
• olive oil
• sweet onion
• garlic
• ground beef
• chili powder
• salad dressing
• salsa
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat butter and oil in a very large skillet over medium heat. Add onions and garlic and saute until translucent, about 5 minutes. Add ground beef and chili powder; cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Add salad dressing and salsa and bring to a boil. Add beans and stir until smooth. Pour into a baking dish or foil pan.
4. 4 Bake in the preheated oven, stirring every 15 minutes, until hot, about 1 hour. Sprinkle cheese on top if desired and cook until melted, about 15 more minutes. Serve warm.

By Billyboy

Ingredients

• ✓ refried black bean
• cream cheese
• chipotle in adobo
• flour tortilla
• tortilla
• spinach tortilla
• pico de gallo salsa
• avocado
• cilantro

Instructions

1. 1 Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.
2. 2 Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

By Avocados from Mexico

Ingredients

• ✓ refried black bean
• olive oil
• onion
• ginger
• garlic
• cayenne pepper
• thyme
• allspice
• celery salt
• vegetable broth
• tomato puree
• black pepper
• sugar
• black bean
• lemon juice
• sour cream

Instructions

1. 1 Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
2. 2 Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.

By FLOWER753

Ingredients

• ✓ refried black bean
• guacamole
• sour cream
• taco seasoning
• cheddar cheese
• monterey jack cheese
• salsa
• black olive
• black olive
• green onion

Instructions

1. 1 Spread guacamole in the bottom of a round serving dish in an even layer.
2. 2 Mix 1 cup of the sour cream with the taco seasoning in a bowl. Spread the seasoned sour cream mixture evenly over the guacamole layer.
3. 3 Sprinkle cheese on top of the sour cream, then pour salsa evenly over the cheese, covering ot completely.
4. 4 Pour refried beans into a microwave-safe container and warm until softened (this will make it easier to spread). Spread over the top of the salsa layer, leaving about 1 inch of the salsa showing around the edge of the dish.
5. 5 Place the remaining 1/2 cup of sour cream into a piping bag, or a plastic bag with the corner snipped off. Pipe a spiderweb pattern on top of the bean layer.
6. 6 Add a spider to the top by cutting the large black olive in half lengthwise to make the spider's body. Cut four of the sliced olives in half to create eight legs. Arrange the pieces on top of the web.
7. 7 Arrange the remaining sliced black olives and the chopped green onions around the edge of the dip.

By fabeveryday