Refried Beans With Tortillas - cooking recipe

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
Relish
4 scallions, chopped
1 red onion, chopped
1 green chili pepper, seeded and chopped
1 tablespoon garlic wine vinegar
1 teaspoon superfine sugar
1 tomatoes, chopped

Preparation

Heat the oil in a large skillet.
Add the chopped onion and saute for 3 to 5 minutes.
Add the garlic and chile and cook for 1 minute.
Put all the beans into a bowl, mash with a potato masher, then stir into the pan with the cilantro.
Stir in the bouillon.
Cook the beans, stirring, for 5 minutes, until soft.
Place the tortillas on a cookie sheet and heat through in a warm oven for 1 to 2 minutes.
To make the relish, put all of the ingredients into a bowl and mix together well.
Spoon the beans into serving dishes and top with the cheese- Season well.
Roll the warm tortillas and serve with the relish and beans.