1 (16 ounce) can refried beans
3 cups salsa
16 equal-size slices sourdough bread, cut into strips
7 teaspoons crushed red pepper
1/2 teaspoon ground cumin
1 cup milk
5 thin corn tortillas (2 to 3 inches wide x 1 to 2 inches deep)
1 (16 ounce) can sliced fresh mushrooms, drained
1/4 teaspoon hot pepper sauce
2 stalks celery, diced
1 small onion, chopped
Bring a large pot of water to a boil. Add refried beans and stir to even heat through.
Remove cups from heat and add water to pot. Cover pot and let stand until boiling.
In a large bowl, mix refried beans, salsa, sourdough strips, crushed red pepper, and cumin. Mix with milk, toss with corn, and pour into prepared tortillas.
More oil ready in a large skillet; sprinkle with sliced mushrooms and chili powder. Cook over medium heat for 5 to 7 minutes, or until lightly browned.
Try this salsa from your favorite taco joint, and let me know what you think!
I added a tsp of vanilla to this but other than that it worked very well.
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