MMMMM-----------------------REFRIED BEANS----------------------------
2 c Uncooked pinto beans
6 c Water
3 cl Garlic; minced
1/2 ts Salt
1 tb Sunflower oil
1/8 ts Cayenne pepper
1 ts Ground cumin
MMMMM---------------------VEGETABLE FILLING--------------------------
2 tb Sunflower oil
1 c Onion; (2); finely chopped
3 cl Garlic; minced
1 ts Oregano
1 c Green pepper; chopped
1 c Zucchini; (1 sm); chopped
1 c Carrot; (1 lg); grated
2 sm Chili peppers; fresh or
-dried; finely chopped
1 ts Ground cumin
10 Wheat tortillas; (10")
1 1/2 c Cheddar cheese; grated
1 1/2 c Jalapeño pepper jack
-cheese; grated
Salsa
Sour Cream
Soak beans in water 8 hours or overnight. The next day, bring to a
boil in a covered 3 qt saucepan and simmer 1-1/2 to 2 hours until
tender. Stir occasionally and add more water if needed. Drain out
excess water and mash beans. Add minced garlic, salt, oil, cayenne,
and cumin. Mix well and set aside. Preheat oven to 400°F.
For filling, heat 2 tb oil in a 10" frying pan over medium heat.
Sauté onion, minced garlic, and oregano a few minutes on medium
heat. Add the green pepper, zucchini, carrot, and chili peppers.
Sauté for 5 minutes or until tender but not overcooked. Remove from
heat. Add cumin and salt and mix in.
Spread approximately 1/2 cup beans in center of each tortilla. Then
cover with the veggies and a mix of both cheese on each. Distribute
the ingredients so that everything is used up. Fold 2 sides of
tortilla over bean mix, then fold both remaining sides to form a
rectangle. Place folded side down in a large baking pan. Brush with
salsa. Bake approximately 10 to 15 minutes. Serve topped with sour
cream and salsa on the side.
Recipe by Horn of the Moon Cookbook by Ginny Callan
