| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Beans & ric, Main dishes |
8 |
servings |
INGREDIENTS
| 1 |
cn |
(15 oz) black beans; drained |
| 1 |
tb |
Chili powder |
| 1 |
tb |
Vegetable oil |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Ground cumin |
| 1/8 |
ts |
Salt; (optional) |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Chopped green bell pepper |
| 2 |
|
Cloves garlic; minced |
| 1 |
cn |
(4 oz) chopped green chiles; drained |
| 8 |
|
8-inch flour tortillas |
| 1 |
c |
Shredded Monterey jack cheese |
INSTRUCTIONS
Place beans in a bowl and mash to desired consistency. Set aside.
Combine next 5 ingredients in a 1 1/2 quart casserole. Cover with wax
paper and microwave on high for 1 minute. Stir in onion, bell pepper,
and garlic. Cover and microwave on high 1 to 2 minutes or until onion
is tender, stirring after 30 seconds. Add beans and chiles and stir.
Lightly brush one side of each tortilla with water. Stack 4 tortillas
and wrap in wax paper. Microwave on high for 30 to 45 seconds. Repeat
procedure with remaining tortillas.
Spread 1/4 cup bean mixture down center of each tortilla, top each
with 2 tablespoons of cheese and roll up. Place in an 11x7x2-inch
baking dish. Cover with damp paper towels and microwave on high for 3
to 4 minutes, rotating dish a half turn after 1 1/2 minutes.
Posted to MasterCook Digest by "Karen C. Greenlee"
<greenlee@Bellsouth.net> on Dec 16, 1998, converted by MM_Buster
v2.0l.
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