EN
G
LIS
H
10
REFRIED BEANS
•
1½ medium sized
onion, peeled
and halved
•
4½ cups dry pinto
beans, rinsed
•
3 tablespoons
minced garlic
•
4½ teaspoons salt
•
2¼ teaspoons fresh
ground black pepper
•
¼ teaspoon
ground cumin
•
¾ fresh jalapeno
pepper, chopped
and seeded
•
13½ cups water
Mix the onion, rinsed beans, jalapeno, garlic, salt,
pepper, and cumin in the removable bowl.
Add in water and stir to.
Heat on HIGH setting for 7-8 hours.
Once the mixture has cooked, pour off most of the liquid,
and set aside, as you will need this in the last step.
Remove the onion and mash the bean mixture.
Add the water mixture back to the removable
bowl until the consistency is reached.
CREAMY ENCHILADA
•
15 large flour tortillas
•
4 large chicken
breasts
•
10 ¾ oz cream of
chicken soup
•
15 oz sour cream
•
4-5 cups shredded
cheddar and
monteray jack cheese
•
9 oz green chilis
•
3 green onions diced
•
Sliced olives, to taste
•
Olive oil
•
Cooking spray
Cut chicken into small chunks and cook
in a frying pan with olive oil
Mix soup, sour cream, green chilis and 2 cups of cheese in
separate bowl, then add cooked chicken chunks to mixture.
Spray the bottom of the removable bowl with
cooking spray. Tear tortillas into small pieces and
layer bottom of bowl with half of the tortilla strips.
Pour and spread half of the chicken/soup mixture over the
tortilla strips, then add a layer of cheese and diced onion.
Cover with tortilla strips and repeat layering
steps with remaining mixture and cheese.
Top with sliced olives and serve.
