RITZ Salvadoran Refried Beans with Curtido

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 4½ cups boiling water, divided
  • 2 cups finely shredded green cabbage
  • ½ cup slivered red onion s
  • ⅓ finely shredded carrot s (about 1 small carrot)
  • ⅓ cup white vinegar
  • 2 Tbsp. cider vinegar
  • ½ tsp. dried oregano leaves
  • 2 small jalapeño peppers, thinly sliced, divided
  • 2 Tbsp. oil
  • 1 small yellow onion, quartered
  • 1 can (15 oz.) refried red beans
  • 16 RITZ Crackers
  • 4 tsp. salsa roja

Nutrition facts

Recipe Tips


Pour 4 cups (1 qt.) boiling water over cabbage in fine-mesh strainer.  Rinse cabbage with cold water; drain well. 


Place cabbage in large bowl.  Add red onions, carrots, vinegars, oregano, half the peppers and remaining boiling water; stir.  Refrigerate until ready to use.   


Heat oil in large nonstick skillet on low heat.  Add yellow onions; cook 45 min. to 1 hour or until onions are charred, stirring occasionally.  Remove skillet from heat.  Use slotted spoon to remove onions from skillet, reserving oil in skillet. Discard onions.  


Add refried beans to reserved oil; cook on medium heat 4 to 5 min. or until heated through, stirring frequently.  Meanwhile, drain 1/3 cup cabbage mixture.


Cover each cracker with 1 tsp. EACH beans and drained cabbage mixture.  Top with salsa roja and remaining peppers.  Refrigerate remaining cabbage mixture and beans up to 3 days before using as desired.

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