Refried Beans With Tortillas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This looks really good- It is from the Practical Vegetarian cookbook. Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
3 garlic cloves, finely chopped |
1 green chili pepper, seeded and chopped |
14 ounces canned red kidney beans, drained |
14 ounces canned pinto beans, drained |
2 tablespoons chopped fresh cilantro |
2/3 cup vegetable broth |
8 wheat flour tortillas |
1/4 cup grated colby cheese |
salt and pepper |
4 scallions, chopped |
1 red onion, chopped |
1 green chili pepper, seeded and chopped |
1 tablespoon garlic wine vinegar |
1 teaspoon superfine sugar |
1 tomato, chopped |
Directions:
1. Heat the oil in a large skillet.
2. Add the chopped onion and saute for 3 to 5 minutes.
3. Add the garlic and chile and cook for 1 minute.
4. Put all the beans into a bowl, mash with a potato masher, then stir into the pan with the cilantro.
5. Stir in the bouillon.
6. Cook the beans, stirring, for 5 minutes, until soft.
7. Place the tortillas on a cookie sheet and heat through in a warm oven for 1 to 2 minutes.
8. To make the relish, put all of the ingredients into a bowl and mix together well.
9. Spoon the beans into serving dishes and top with the cheese- Season well.
10. Roll the warm tortillas and serve with the relish and beans.
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