- 30 oz. refried beans
- 2 cups beef broth
- cooking oil
- 2 yellow onions, quartered
- 1/2 tsp. salt
- 24 corn tortillas
- 1 cup cream
- 1/2 cup crumbled cheese
1 Blend beans and broth until smooth.
2 Heat two tablespoons of the oil in skillet over medium heat. Add onion and cook until golden brown. Set onions aside.
3 Pour bean puree into skillet. Heat until bubbly. Stir occasionally add salt.
4 In skillet heat oil. Soften the tortillas in heated oil.
5 Transfer tortillas to bean puree and coat both sides. Fold in half and then half again into triangles. Put on serving platter.
6 Top with remaining bean puree, cream, cheese, and onion.