Servings: 4
Ingredients:
- ¼ cup vegetable oil
- 1 small yellow onion, quartered
- 1 32oz. can (or 2 16oz. cans) red kidney beans
- 8oz. sour cream
- ½ cup heavy cream
- ¼ tsp. salt and more to taste
- 8 small flour tortillas, warmed
- 2 cups crumbled white cheese (queso duro, cotija or feta)
Rinse the kidney beans and then blend them with a bit of water until creamy. Heat oil in medium skillet over medium-high heat. Add onion and cook, flipping occasionally, until onion is lightly browned, and oil absorbs flavor from onion, about 5-7 minutes; discard onion, retaining oil in pan. Add beans to skillet with oil. Cook, stirring often, until oil is absorbed, and beans are heated through, about 3 minutes; season with salt to taste. Remove beans from heat and keep warm. In medium bowl, stir together sour cream, heavy cream and ¼ tsp. salt; set aside. To assemble, spread a thin layer of refried beans onto warm tortillas; drizzle with sour cream mixture, sprinkle with cheese and top with desired garnishes and then fold in half. Serve immediately.
