Chipotle Bean Chilaquiles
(Makes 2 servings)

2 Tia Rosa Yellow Corn Tortillas
¼ cup tomato salsa
2 tablespoons red onions, chopped
2 tablespoons scallions, sliced
1 can (16 oz.) refried beans
2 tablespoons cotija cheese, crumbled
4 canned chipotle chiles, diced
1 tablespoon canola oil
1 deep ramekin or tortilla bowl


In a 7” skillet, heat canola oil on medium heat and sauté red onion with chiles. When onions are clear, add refried beans and chiles and continue to heat for 2 minutes. Remove pan from heat.

Cut the tortillas into ½” strips. Place on cookie sheet and dry in a low oven (275 degrees) for 2 hours or leave out to dry for 1-2 days. Pour salsa into 7” skillet on high heat and reduce to half. Reduce heat to medium and add tortilla strips. Leave in the pan until they have absorbed the liquid for about 30 seconds and set aside in a bowl.

In a deep ramekin or tortilla bowl put in the bean mixture, add cheese, scallions and top with chilaquiles. Serve warm.

Chipotle Bean Chilaquiles

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