INGREDIENTS

INSTRUCTIONS

*     Four 15 oz cans of pinto beans may be substituted for the water and
**    You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo ***
Tortillas should be 8-inches in diameter and be warmed.
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Mix water, beans, chopped onion and garlic in 4-quart Dutch oven.  Heat to
boiling; reduce heat.  Simmer uncovered until beans are tender, about 3
hours adding water if necessary.  Place half the beans, 1/2 cup of bean
liquid, the chipotle chiles, bouillon (dry), and cumin in food processor
workbowl fitted with steel blade or in blender container.  Cover and
process until smooth; pour into large bowl.  Place remaining beans with
just enough liquid to cover in workbowl.  Cover and process until smooth;
add to bean mixture in bowl.  Heat oil in 10-inch skillet until hot; stir
in bean mixture.  Cook uncovered, stirring frequently, until mixture is
consistency of cake batter.  Heat oven to 350 degrees F.  Spoon scan 1/4
cup chicken onto half of each tortilla; fold tortillas into halves. Arrange
in greased 3-quart round shallow casserole or rectangular baking dish 13 X
9 X 2-inches; spoon bean mixture over tortillas.  Top with sour cream,
cheese and green onions.  Bake uncovered until hot and bubbly, 15 to 20
minutes.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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