Recipe #24
Red Bean Tortillas with Cheese
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Bread and cereals |
| Subcategory: | Sandwiches |
| Source: | Kraft |
Wine & food pairing
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Recipe ingredients
- 3 Tbsp. (45 mL) Irresistible olive oil*
- 19 oz (540 mL) canned Primo red kidney beans, rinsed and drained
- 1 Tbsp. (15 mL) chili powder
- Enough tabasco
- 4 8-inch Tortillas*
- 2 cloves garlic, minced
- 3 deseeded tomatoes, diced
- 1 green pepper, cut into thin strips
- 2 cups (500 mL) shredded choice of three cheeses
Preparation
In a mixing bowl, combine oil, garlic, beans, chili powder and tabasco sauce.
Mash ingredients with a pounder or run into food processor (coarse).
Spoon legumes preparation, tomatoes, and peppers on tortillas. Top with shredded cheese.
Bake in a 450°F (230°C) oven for 12 to 15 minutes.
Sprinkle with small bits of Jalapeño peppers if desired.
Suggestion
Origin: Mexican
Side dish:
Cream of Celery Soup
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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