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Mexican Sandwiches Recipe

Ingredients

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

Directions

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!

Comments

CryingHingryBiir writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this recipe for my family and they loved it. We used Red Johnson sauce and it was really good. My child requested a biscuit so I will make them this time.
M. Danald writes:

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I added a tsp of vanilla to this but other than that it worked very well.