INGREDIENTS

INSTRUCTIONS

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 3/4 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 1/2 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@nyc.pipeline.com (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,
http://www.erols.com/hosey.

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