Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Olive oil |
| 1 small | Green pepper; diced |
| 2 smalls | Onions; sliced thin |
| 2 | Cloves garlic; minced |
| 1¼ cup | Water |
| 2 cups | Pinto beans |
| 3 tablespoons | Tomato paste |
| ½ teaspoon | Cumin |
| 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, .