| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Beans, Mexican | 4 | Servings |
INGREDIENTS
| 2 | ts | Olive oil |
| 1 | sm | Green pepper; diced |
| 2 | sm | Onions; sliced thin |
| 2 | Cloves garlic; minced | |
| 1 1/4 | c | Water |
| 2 | c | Pinto beans |
| 3 | tb | Tomato paste |
| 1/2 | ts | Cumin |
| 1/2 | ts | Chili powder |
| 8 | Tortillas; 7" in diameter | |
| 1/2 | c | Monterey jack cheese; shredded |
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.
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