1 15.5oz. can refried beans
3/4 c. salsa
1/2 tsp. cumin
1 tsp. chili powder
2 tsp. epazote
1 tsp. cayenne pepper
1/4 tsp. Tobasco sauce
1-2 c. shredded cheddar cheese
Directions:
A quick Mexican appetizer - and so easy!Note: On epazote – this is also known as "Mexican bean spice" and is something of Nature's Bean-o.
Preheat oven to 350°F.
In a medium bowl, combine refried beans and your favorite salsa. Add the spices &n dash; cumin, chili powder, epazote, cayenne, and Tobasco – and mix thoroughly.
Spray a pie-plate with nonstick spray and spoon the bean dip mixture into the pie plate. Top with the shredded cheddar cheese.
Bake at 350°F for 20 minutes, until cheese is nice and melty.
Variations
Try adding a can of chili beans or black beans. Or mix it up with a new kind of salsa.
Submitted by Gretchen Grant Contributed on: and modified on Monday June 25th, 2007
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