Spicy refried beans and grated cheese create the tasty filling for an easy-to-wrap veggie burrito.
This quick and easy dip will be your family’s new favourite go-to bean dip with cheesy goodness, taco meat, beans and salsa.
A delicious and versatile recipe, sure to be a hit any time of the day!
Roll fresh veggies up with a creamy filling in a make-ahead appetizer that gets a kick from taco seasoning.
This quick and easy dip will be your family’s new favourite with cheesy goodness, taco meat and salsa.
To make the roasted vegetables on the BBQ, simply place all the vegetables into a large bowl, drizzle with the olive oil and then sprinkle with the packet of Old El Paso – stir around to ensure all the vegetables are coated and then pour all the vegetables into the center of a large sheet of foil. Fold up the edges of the foil to create a little foil teepee and place on a warm barbeque for 20 minutes – open the teepee after this time and let the veg crisp up a little for a further 5 minutes (the same can be done in the oven in a large casserole dish covered in foil).
Serve with sour cream and guacamole rolled inside the fresh tortilla.
Eat and of course, enjoy!
With hot green jalapeños, cheese, refried beans and a sprinkling of coriander, this quick hot dip has all the right flavours for your next fiesta!
Spicy salsa, grated cheese and chopped onion make a fiesta out of refried beans. Muy bueno!
Try this easy new twist on homemade hummus--no food processor required!
Each layer of this Southwestern dip is loaded with colour and flavour.
