| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
Mexican |
Hispanic |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Boiled potatoes; diced 1/2" |
| 3 |
tb |
Olive oil; divided use |
| 1 |
sm |
White onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1/2 |
c |
Chopped red bell pepper |
| 1/2 |
c |
Chopped green bell pepper |
| 4 |
tb |
Roasted peppers, mild; diced jalapenos |
| 2 |
tb |
Fresh cilantro; chopped |
| 7 |
oz |
Refried beans |
|
|
Salt and pepper |
| 1 |
pn |
Ground cinnamon |
| 1/4 |
ts |
New Mexico Chili Powder; or more to taste |
| 4 |
md |
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 |
tb |
Chopped fresh cilantro |
| 1/2 |
c |
V-8 vegetable juice, Tangy; or less |
|
|
Tabasco sauce; optional |
|
ts |
Fresh lime juice; for accompaniment |
INSTRUCTIONS
SALSA
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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