1 (16 ounce) can refried beans
4 (8 inches) flour tortillas
1/4 cup KC Sweet Mexican-style salsa
1/4 cup sliced tomatoes
1/2 teaspoon garlic powder
1/2 teaspoon atropine cherry peppers
Preheat oven to 350 degrees F (175 degrees C).
Spread refried beans evenly on large baking sheets. Top one tortilla with corn tortilla strips and breading.
Place refried beans in ovenproof dish and bake for 5 minutes, turning once while baking. Remove from oven and drain on paper towels.
Heat the creamy vegetable oil in a large saucepan over medium-high heat. Spoon about 1 full pot of beans over the center of each plate, so there is an area for the beans to drip clean. Drizzle with sugar and return to pan, letting them chill.
Spread with a mixture of Tomatoes, garlic powder and Chili peppers I scooped from taco packs. Serve with refried beans.