Ingredients
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1 lb. can kidney beans, rinsed and drained or 1 can refried beans
2 tsp. vegetable oil
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 (4 oz.) can chopped green chilies, drained
8 flour tortillas
1 c. salsa (mild, medium or hot)
1/2 c. green pepper, chopped
1/2 c. onions, chopped
10 to 12 pitted black olives, sliced
any other toppings may be used as desired
1 c. (4 oz.) shredded Mozzarella cheese
Preparation
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Preheat oven to 400\u00b0.
Lightly oil or spray with nonstick spray a large baking sheet.
Put kidney beans and oil in bowl and mash.
Sprinkle with cumin, chili powder and garlic powder; mix well.
Add chilies and mix again; divide mixture evenly and spread over 4 tortillas, staying 1-inch away from edges of tortilla.
Top each one with another tortilla.
Spread 1/4 cup salsa over top of each tortilla; sprinkle evenly with green pepper, onions and olives.
Divide cheese evenly and sprinkle over top.
Bake 15 minutes and serve.
Serves 4.
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