Mexican Muffins

Mexican Muffins


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Nutrition Info

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    Tips & Techniques

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    Ingredients

    • 6  English muffins
    • 3  oz. cream cheese, softened
    • 1/2  cup dairy sour cream
    • 2  chopped green onions
    • 1  (15.5-oz.) can Joan of Arc® Pinto Beans, undrained
    • 1/2  teaspoon chili powder
    • 1  teaspoon vinegar
    • 4  oz. (1 cup) shredded Cheddar cheese
    • 1  medium tomato, chopped
    • 1  (4-oz.) can sliced black olives, drained
    • 1  chopped green onion

    Directions

    1. 1Split English muffins in half; toast. Set aside. In medium bowl, combine cream cheese, sour cream and 2 tablespoons onions; mix well. Set aside. Place pinto beans in blender. Process until beans are smooth. Add chili powder and vinegar. Mix well.
    2. 2Spread 1 tablespoon of bean mixture on cut side of each muffin half. Spread 1 tablespoon of cream cheese mixture over bean mixture. Top with 1 tablespoon shredded cheese, 2 teaspoons tomatoes, 1 teaspoon olives and 1 teaspoon onion.

    Categories: Course, Breads, Muffins, Cuisine, Mexican

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    Anonymous User
    Anonymous said:

    That´s not mexican at all ¬¬

    5/12/2012 4:48:42 PM

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