Flour with beans and cheese



For flour tortillas :

1. Mix all dry ingredients
2. Add vegetable shortening and mix well with dry ingredients
3. Add warm water until you get a dough consistency
4. Let it rest inside a Ziploc bag for at least 1 hour before making them.
5. After resting them form small balls and extend and cook on a griddle.
Turn when you see bubbles.

For Cheesy Refried Beans :

Stove Top

Preheat oven to 350°. Melt butter in a 12-inch oven safe skillet (cast iron works great) over medium-high heat. Add in onion, garlic, and jalapeno. Saute until soft, approximately 5 minutes. Once soft, stir in spices and cook for 30 seconds.
Stir in beans, cheddar cheese, and chicken broth. Mix until well combined. Add Monterey Jack cheese to the top and bake for 20-25 minutes, or until the cheese is melted and the beans are warmed through.

Slow Cooker

Turn slow cooker on low. Follow directions from step #1, then add mixture to the slow cooker.
Alternatively to skillet: Place butter, onion, jalapeno, and garlic in a microwave safe dish. Microwave on high for 2-3 minutes, stirring every 30 seconds. Once soft add the spices in and microwave for 30 more seconds. Add ingredients to slow cooker.
Add in the beans, cheddar cheese, and ½ can of chicken broth. Stir well to combine. Place lid on slow cooker and cook on low for 2-4 hours. After 1 hour, check beans and add additional chicken stock if they are too stiff. Keep in mind that the slow cooker will continue adding moisture as they cook.
After 2-4 hours, the cheddar should be melted and the beans should be hot. Remove the lid and place Jack cheese on top. Cover slow cooker insert with a towel before replacing the lid. Then cook for an additional hour on low or 30 minutes on high until the cheese is melted.
Enjoy !!