| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 12 | Corn tortillas | |
| 1 1/2 | c | Cooked pinto beans |
| 1 | c | Salsa |
| 1 | c | Minced sweet red peppers |
| 1/2 | c | Shredded low-fat Monterey Jack cheese |
INSTRUCTIONS
Cut the tortillas into quarter. Place the pieces on a baking sheet and bake at 400 degrees F until crisp but not brown, about 5 minutes. Let cool for a few minutes. Coarsely mash the beans. Spread the beans on the tortillas and return the wedges to the baking sheet. Dot with the salsa. Sprinkle with the peppers and cheese. Bake until the cheese has melted, about 3 minutes. Serve warm. Serves 4. Variation: Before the second baking, sprinkle the tortillas with minced jalapeno peppers, minced sweet red peppers or minced black olives. Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 22, 1998
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