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1 2/3 cups |
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Randall Pinto Beans, drained and rinsed
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1/2 cup |
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tomatoes, chopped
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1/4 cup |
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green bell peppers, chopped
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1/4 cup |
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onions, chopped
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2 tablespoons |
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diced green chili
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1 |
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minced garlic clove
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1/4 teaspoon |
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salt
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2 tablespoons |
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oil
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1/2 cup |
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Monterey Jack cheese, shredded
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bottled hot pepper sauce
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6 10-inch |
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flour tortillas
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taco sauce
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sour cream (optional)
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tomato cut in wedges (optional)
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Mash drained Randall Beans. |
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Sauté chopped tomatoes, green pepper, onion, chilies, garlic, and salt in oil until thoroughly heated. Add mashed beans, cheese and hot pepper sauce to taste; mix well.
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Wrap tortillas in foil and heat at 350 degrees for 10 minutes. (Or, loosely wrap in plastic wrap or waxed paper and microwave at full power 30 to 40 seconds.)
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Fill each tortilla with about 1/4 cup bean mixture and roll. Top each with sour cream and tomato wedge.
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Serve warm. |
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Serve with taco sauce.
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Makes 6.
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