Recipe By : Reader's Digest Live Longer Cookbook
Serving Size : 4 Preparation Time :0:15
Categories : Beans Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Olive oil
1 sm Green pepper -- diced
2 sm Onions -- sliced thin
2 cl Garlic -- minced
1 1/4 c Water
2 c Pinto beans
3 tb Tomato paste
1/2 ts Cumin
1/2 ts Chili powder
8 Tortillas (7")
1/2 c Monterey jack cheese -- shredded
Preheat oven at 350°F. Prepare a 11x7" pan with cooking spray. In a
skillet, heat oil over moderate heat. Add pepper, onions, and garlic,
and cook, covered, stirring occasionally, for 5 minutes or until
onions are lightly browned. Add 3/4 cup water and cook, uncovered,
another 5 minutes or until vegetables are very soft and almost all
liquid has evaporated. Add beans, tomato paste, cumin, chili powder,
and remaining 1/2 cup water and cook, covered, stirring occasionally,
for 5 minutes. With a potato masher or spoon, mash mixture until
smooth. Place 2 tb bean mixture on each tortilla and sprinkle with
1 tb cheese. Roll up the tortillas and place them, seam side down, in
a single layer in prepared pan. Using a pastry brush, brush each
tortilla with a little water. Cover the dish with aluminum foil and
bake for 15 minutes or until tortillas are piping hot.
