| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Mexican | Hispanic | 4 | Servings |
INGREDIENTS
| 3 | c | Boiled potatoes, diced 1/2" |
| 3 | T | Olive oil, divided use |
| 1 | White onion, chopped | |
| 2 | Cloves garlic, crushed | |
| 1/2 | c | Chopped red bell pepper |
| 1/2 | c | Chopped green bell pepper |
| 4 | T | Roasted peppers, mild diced |
| jalapenos | ||
| 2 | T | Fresh cilantro, chopped |
| 7 | oz | Refried beans |
| Salt and pepper | ||
| 1 | pn | Ground cinnamon |
| 1/4 | t | New Mexico Chili Powder, or |
| more to taste | ||
| 4 | Flour tortillas | |
| 1 | c | Monterey jack cheese, grated |
| Fresh cilantro sprigs | ||
| Vegetable cooking spray, no | ||
| alcohol | ||
| 16 | oz | Canned tomatoes, peeled |
| Diced in juice | ||
| 1/2 | c | Cucumber, diced |
| 2 | Chopped scallions, with 2" | |
| greens | ||
| 1 | T | Chopped fresh cilantro |
| 1/2 | c | V-8 vegetable juice, Tangy |
| or less | ||
| Tabasco sauce, optional | ||
| t | Fresh lime juice, for | |
| accompaniment |
INSTRUCTIONS
Soft flour tortillas, 7 to 9 inch diameter, are filled with potatoes, bell= peppers, and refried beans. We substituted a can of pintos that was preseasoned with a bit of chipotle chili; coarsely chopped rather than mashed the beans. This version is spicier than the original. Prepare the potatoes first. Drain and air cool. * Heat a little oil in large skillet, saute onion and garlic until softened. Add a most of or all of the remaining oil and add the bell peppers, potatoes, diced chili, and cook for about 4 to 5 minutes until potatoes are a warm brown. Add the beans and mix well. Season with salt, pepper, cilantro, chili powder. Heat through. Use vegetable spray to lightly coat a cookie sheet. Set oven to 350F/180C. * Lay a tortilla on a cutting board and fill with 1/4 of the skillet's mixture, along one edge so that you can roll the tortilla into a buritto. Place the tortilla on the sheet with folded side up; repeat. Use a little vegetable spray on each folded tortilla. * Scatter the grated cheese on top along the fold. Bake for 20 to 25 minutes. ** Meanwhile, mix the salsa ingredients in order listed, adding more or less tomato juice as needed. Do not add the lime juice at this time. Use a hot pepper sauce sparingly to taste. Refrigerate until ready to serve. Stir and refresh with lime juice. (Note: leave peel on cucumber for more color and fiber. Scrub well.) Cooks TIP: If tortillas have been in the refrigerator for a while, put a splatter screen on top of the pot while the potatoes are cooking and soften the tortillas with steam. Wrap in foil, if necessary, to keep warm and pliable. [510 cals, 22 grams fat, which you can reduce by using a low-fat Monterey Jack or Cheddar cheese to around 480 cals, 16 grams fat. Pat H. McRecipe, III. Oct 96] Recipe By : Classic Potato Dishes (1996) Lisa Dyer, Ed. Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 12:46:30 -0700 (PDT) From: PatH <[email protected]>
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