- 2 cans refried black beans
- 1/4 cup softened butter
- 2 large limes
- McCormack's® Chipotle Chili Pepper
- chili powder
- cumin
- cinnamon
- Simply Organic® garlic powder
- Simply Organic® onion powder
- Kulp's smoked seasoning salt
Directions:
TBD ... other than whipping them all together with a hand mixer.
Myrtle's Note: Really, this is just for me to remember the combination of flavors that worked so well for enhanced black beans that I used as the first layer on my chalupas. I liked this combination so much better that what I on my first try and wanted to remember it. I need to work on figuring out the proportions that I use since I am a sprinkle-and-taste kind of cook when making up stuff for myself.
Yield: Enough to slather on 24 tostada shells. 12 servings for the circumscribed; 8 for the hearty eater.
Source: Myrtle Bernice Adams
