Pueblo Bean Bites

19 oz mixed beans rinsed and drained
3 Tbsp VE Pueblo Bean Dip
2/3 cup water
250g cream cheese
1/2 cup grated cheese (cheddar or Monterey)
6-7" tortillas
Prepared VE Salsa Mix or VE Red Pepper Jelly

1. Blend together beans, VE Pueblo Bean Dip and water in blender until texture is smooth.
2. Spread 2 Tbsp of Cream Cheese on a tortilla. Cover this with about 2 TBSP Bean Mixture.
3. Sprinkle grated Cheese on top then roll up tightly and wrap in plastic. Repeat for remaining Tortillas. Refrigerate for 2 hours (up to 3 days).
4. To serve: Preheat oven to 450 F. Slice rolls into 1" slices and place on baking sheets. Bake for about 5 minutes, or until heated through then serve with prepared VE Salsa Mix or VE Red Pepper Jelly,

Creamy White Bean Dip

by Jacqueline McGrath
3 Tbsp Pueblo Bean Dip
1/2 cup cream cheese, room temperature
1 can Kidney Beans
Cheddar Cheese

Mix ingredients together and heat in microwave until heated through. Serve hot with crackers, Pita crisps or tortilla chips.

Pueblo Bean Dip with Cheese

by Terra Guenther
3 Tbsp VE Pueblo Bean Dip Mix
1/4 cup Sharp Cheddar Cheese
2 cups Sour Cream
1/4 cup canned diced tomatoes, well drained

Mix all ingredients together. Serve with Pita crisps, tortilla crisps or taco chips.

Michelle’s Easy Bean Dip

by Michelle Giefer
1 can refried beans
2 Tbsp VE Pueblo Bean Dip Mix
2 tsp VE VE Jalapeño Cheese Dip Mix
1 1/2 tsp VE Taco Seasoning
Sour Cream
1 cup Sour Cream Cheddar Cheese

1. Mix together beans and VE seasonings. Pour into baking dish.
2. Top with dolups of sour cream and spread to cover bean layer.
3. Top with shredded cheddar.
4. Bake in 300F oven for about 20 min, or until the cheese is melted and bubbly. Serve with bite size tacos or pita crisps .

Epicure’s Mexican 7 Layer Dip

Grated cheese, try Monterey Jack or Cheddar
Prepared VE Pueblo Bean Dip Mix
Prepared VE Jalapeño Cheese Dip Mix (for a less spicy option, use plain sour cream)
Prepared VE Poco Picante Salsa Mix - MEDIUM
Prepared VE Guacamole Dip Mix
Black olives, sliced
Green onions, thinly sliced

1. Sprinkle 1/2 of cheese on bottom of the dish you will use for the dip. (By putting cheese on the bottom it will easier to get all the layers with one scoop.)
2. Place dolups of prepared VE Pueblo Bean Dip Mix on the cheese. Spread evenly to cover cheese.
3. Place dolups of VE Jalapeño Cheese Dip Mix on top of VE Pueblo Bean Dip Mix. Spread evenly to cover previous layer.
4. Top with prepared VE Poco Picante Salsa Mix
5. Place dolups of prepared VE Guacamole Dip Mix on VE Poco Picante Salsa Mix. Spread evenly to cover previous layer.
6. Sprinkle with remainder of grated cheese.
7. Top with black olives and green onions.
8. Serve with taco or tortilla chips.

Options:
- For a less spicy version of this dip use plain sour cream in place of the prepared VE Jalapeño Cheese Dip Mix
- Try VE Fruit Salsa Mix - for a milder taste or VE Caliente Salsa Mix for a HOT HOT taste.

Mex-icure Select Layered Dip

by Sharon Statham
1 19oz. Can black beans, drain and rinse
3 Tbsp VE Pueblo Bean Dip Mix
1/3 cup cold water
3 Avocadoes, peeled and cubed
1/4 cup mayonnaise
1 tsp Lemon juice
3-4 Tbsp Poco Picante Salsa Mix or VE Caliente Salsa Mix (divided)
2 cups sour cream
2-3 Tbsp VE Jalapeño Cheese Dip Mix
2 cups canned diced tomatos
2 cups finely grated Cheddar Cheese
3 Tbsp VE 3 Onion Dip Mix

1. In food proceeor blend together beans, Pueblo Bean Dip Mix and cold water in a food processor. Process until smooth. Spread onto bottom serving serving dish!
2. Again in food processor blend together Avocados, mayonnaise, lemon juice and 1-2 Tbsp of your choice of VE Salsa Mix. Blend until smooth. Spread over layer of bean mixture.
3. In small bowl mix together sour cream and Jalapeño Cheese Dip Mix. Spread over avocado layer.
4. Mix diced tomatoes and 2-3 Tbsp of your choice of Salsa Mix together. Let sit for at least about 1/2 hour to allow for the for Salsa Mix to soak up excess juices.
5. Using a fork dot the salsa mix evenly over the top of the sour cream layer.
6. Add the finely grated Cheddar Cheese on top. Sprinkle the 3 Onion Dip Mix on top of the cheddar cheese.

Spanish Rice

by Patricia Holm
1 lb lean ground beef or turkey
1 medium onion, chopped
1 small green pepper, chopped
1 cup uncooked long grain rice
1 to 2 tsp VE Chipotle Chili powder
796 ml can of tomatoes
VE salt and pepper (to taste)
VE Chili Pepper Flakes
Grated cheddar
Sour Cream

1. In a large skillet combine ground beef and onion. Cook over medium heat until meat. Drain off fat.
2. Purée tomato, including juice, in food processor. Add to meat.
3. Add green pepper, rice, chipotle seasoning, salt and pepper. Bring to a boil, then reduce to low, cover and simmer 15 - 20 minutes (until rice is tender).
4. Serve with Chili Pepper Flakes (optional) and sprinkle grated cheese on top.

Refried beans (with VE Pueblo Bean Dip Mix mixed in) and a dollop of sour cream make a nice plate arrangement.