| 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 <phannema@wizard.ucr.edu>
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