1 Can ShariAnn's Refried Black Bean with Roasted Red Jalapeno
1 Can ShariAnn's Cream of Tomato Soup
3 med. postatoes, cooked and mased
1/2 tsp each garlic powder, salt,black pepper
1 med. onion, diced
2 tbsp oregan flakes
1/2 cup shredded cheddar cheese
In bowl, mix potatoes, garlic powder, salt and pepper until blended, press mixture into 10" baking pan, spread refried beans over potatoes, in separate bowl, mix soup, onion, oregano and taco seasoning until blended, pour over beans, top with cheese and bake at 350 for 30 -35 minutes.
Serves 4
1 can ShariAnn's Refried Beans
(any flavor)
1 tsp cilantro
2 tsp lime juice
1/2 cup corn kernels
2 tbs onion chopped
1/4 tsp cumin
8 Flour Tortillas
3/4 cup pepper jack cheese shredded
Heat 1 tbs oil in skillet, and saute tortillas 30 seconds on each side. set aside, in bowl, mix together all ingredients except beans and cheese on a baking sheet. Spread 1/4 can beans on one tortilla, top with 1/4 of mixed ingredients, and 1/4 of the cheese, place 2nd tortilla on top. Repeat with remaining tortillas.
Bake at 375 for 4-6 minutes, until cheese melts. Garnish with your Favorite toppings and serve immediately.
1 can Shariann's
Refried Beans any flavor
1 can ShariAnn's Cream of Tomato soup
2 small Zucchini, Quartered and diced
2 tbs oil
1tsp chili powder
1/2 tsp cumin
8 medium Tortillas
1 cup favorite salsa
1/2 cup mushrooms, sliced
1 cup carrots,shredded
1 med onion diced
1 cup green pepper, diced
1 tsp garlic powder
Saute vegetables in oil over medium hear for 5-7 minutes until tender. Remove from heat and mix in spices. Add ShariAnn's Refried Beans, and mix gently. Fill tortilla with mix an dline in 9x 13 baking dish. In a bowl, mix ShariAnn's Cream of Tomato Soup, and salsa. Pour over enchiladas. Bake at 350 for 25 to 30 minutes, garnish with guacamole, shredded lettuce and /or sour cream.
Serves 4-6
1 can ShariAnn's Refried Pintos w/Roasted Green Chile and Lime
1 Can ShariAnn's Cream of Tomato Soup
1 Can Pitte Black Olives, Chopped
1 cup Salsa
1 Green Pepper, Chopped
1 Onion, chopped
1 package Flour tortilla shells
2 cups grated cheese (mixed flavors)
1/4 cup parmesan cheese
1/2 tsp garlic powder
Lightly coat bottom of casserole pan with ShariAnn's Cream of Tomato Soup.
Fill tortilla shells with a layer of ShariAnn's refried Beans,
topped with chopped green pepper, onions,black olives and place in a casserole.
Repeat until one layer covers the bottom of pan. (usually 4 rolls)
Top with ShariAnn's Cream of Tomato Soup, salsa, a sprinkle of garlic powder and cheese.
Repeat entire process for 2nd layer and bake for 30 to 40 minutes at 350.
Serve with cooked rice.
1 can ShariAnn's
Refried Black Beans
8 oz firm tofu, cubed, sauteed lightly in hot oil
2/3 cup onion, diced
1/3 cup green pepper, diced
ShariAnn's Awsome enchilada Sauce
2 cups lettuce, shredded
1 cup cheddar cheese, shredded
Saute Onions and Green Peppers in a little oil over medium heat until
tender. Mix into refried beans in a separate bowl. Fill shells with refried
bean mix, Shariann's ¡Awesome!
Enchilada Sauce, shredded lettuce and cheese
if desired. Makes 10 -12 Tacos
(see sauce recipe below..)
1 can ShariAnn's cream of tomato Soup
2 Green onion, chopped
2 tbschili powder
1/2 tsp cumin powder
1 tsp oregano
1 tsp onion powder
1/2 tsp garlic powder
14 tsp salt
1 jalapeno, diced fine
1 medium fresh tomato, diced
1-3 dashes tobasco or hot sauce
Mix all ingredients and let stand for 1/2 hour. Use in your favorite recipes.
