Nutrition Notes

The contrast among colors, flavors and textures make these refried bean and cabbage slaw-topped crackers an interesting, yet tasteful, way to eat well.

Recipe Tips

Home Made Salsa RojaHeat 3 Tbsp. olive oil in large skillet.  Add 1/4 cup chopped onions and 2 minced garlic cloves; cook and stir 2 min. or until crisp-tender.  Add 2 cups chopped seeded plum tomatoes (about 4 large plum tomatoes) and 2 tsp. dried oregano leaves; stir.  Cook 10 min. or until tomatoes are softened, stirring frequently.  Season with salt and pepper to taste.  Spoon tomato mixture into blender; blend until smooth.  If a thinner consistency is desired, blend in small amount of water.  Stir in 1/4 cup chopped fresh cilantro, if desired, Or for a spicier salsa, cook a chopped fresh jalapeño pepper or serrano chile along with the onions and garlic.

How to Use the Remaining CurtidoDrain the leftover curtido (cabbage mixture) well before serving it as a tangy side-dish slaw, or as a burger or other sandwich topping.  Or, serve it as a topping for traditional pupusas.

How to Use the Remaining Refried Red BeansHeat the remaining refried beans before using to prepare your favorite burritos, pupusas or tacos.  Or, serve the beans as a delicious side dish.  Or, serve the warm beans topped with shredded cheese as a warm dip with RITZ Cracker dippers on the side.


Amount per serving Calories 120
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 220mg
Carbohydrate 13g
Dietary Fiber 2g
Total Sugars 1g
Added Sugars 1g
Protein 2g
Vitamin A 2% DV
Vitamin C 6% DV
Vitamin D 0% DV
Calcium 2% DV
Iron 4% DV
Potassium 4% DV
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