Yield: 4 Servings
|2 teaspoons||Olive oil|
|1 small||Green pepper; diced|
|2 smalls||Onions; sliced thin|
|2||Cloves garlic; minced|
|2 cups||Pinto beans|
|3 tablespoons||Tomato paste|
|½ teaspoon||Chili powder|
|8||Tortillas; 7" in diameter|
|½ cup||Monterey jack cheese; Shredded|
Preheat oven at 350. Prepare a 11 x 7" pan with cooking spray. In a skillet, heat oil over moderate heat. Add pepper, onions, and garlic and cook, covered, stirring occasionally, for 5 minutes or until onions are lightly browned. Add ¾ cup water and cook, uncovered, another 5 minutes or until vegetables are very soft and almost all liquid has evaporated. Add beans, tomato paste, cumin, chili powder, and remaining ½ cup water and cook, covered, stirring occasionally, for 5 minutes. With a potato masher or spoon, mash mixture until smooth. Place 2 tablespoons of bean mixture on each tortilla and sprinkle with 1 tablespoon of the cheese. Roll up the tortillas and place them, seam side down, in a single layer in prepared pan. Using a pastry brush, brush each tortilla with a little water. Cover the dish with aluminum foil and bake for 15 minutes or until tortillas are piping hot.
Date: Tue, 11 Jun 1996 15:20:59 GMT From: beck4@... (Eileen & Bob Holze) Recipe By : Reader's Digest Live Longer Cookbook MC-Recipe Digest V1 #115
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .