TOTOPOS:

1/2 cup vegetable oil
4 large corn tortillas
Salt

REFRIED BEANS:

1 lb El Cazo Refried Beans
1 tb vegetable oil
1/2 onion

TOPPINGS:

1 cup Authentic Oaxaca Cheese
Cilantro leaves

CREAMY SALSA:

1/2 cup El Cazo Green Salsa
3/4 cup sour cream

In a large skillet heat oil over medium high heat. To make the totopos cut the tortillas in triangles, carefully place them in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt. Cook off remaining tortilla triangles.

Heat oil in a heavy saucepan and cook onions until tender. Add El Cazo Refried Beans and bring to a simmer. Stir refried beans occasionally. refried beans are done when they begin to clump together. Season with salt and pepper. Top the refried beans with Authentic Oaxaca Cheese.

To make the creamy salsa, in a small bowl mix together the El Cazo Green Salsa and sour cream and chill. Garnish with creamy salsa and cilantro.

Decorate with tomato on one side and green onions, chiles, and cilantro leaves in the other side. On the center place the totopos. Makes 8 servings.