Preheat oven to 350 degrees.

Heat canola oil (about ¼ inch depth) in a small skillet over medium to medium-high heat. When drops of water sizzle in the oil, it’s hot and ready.

Add one tortilla to the oil. Flip after 10 seconds or so. Continue flipping every 10 seconds or so until light golden brown and crispy. Lift the tortilla out of the oil and turn sideways allowing the oil to drain off the tortilla. Place on a plate lined with paper towels.

Repeat with remaining tortillas. If your oil gets low, add additional oil and allow to heat up before frying more tortillas.

Once your tortillas are fried, put the refried beans in a medium pot over medium heat. Stir in ¼ tsp garlic powder, ¼ tsp onion powder, and a dash or two of salt. Add 1 tablespoon of the remaining corn-infused oil that you fried your tortillas in. Stir frequently until hot and creamy.

Place your tortillas on a baking sheet. Top with a layer of refried beans and cheese. Bake at 350 degrees for 5 minutes or until the cheese is melted. Remove from oven.

Top with shredded lettuce, diced tomatoes, jalapeno slices, and a chopped cilantro garnish. Serve with sour cream, salsa, and/or guacamole.