|Vegetable oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Canned red kidney beans||14 Ounce, drained|
|Chili powder||1 Teaspoon|
|2 1/2 inch tortillas||36|
|Tomatoes||3 , chopped|
|Green bell pepper||1 , chopped|
|Pickled jalapeno||1 Tablespoon, finely chopped|
|Cheddar cheese||1 Cup (16 tbs), grated|
In a microwave safe casserole dish, combine oil and garlic.
Heat 35 seconds, on HIGH.
Remove from oven.
Mix in beans and seasonings, except pepper.
Cook 2-3 minutes.
Stir halfway through cooking.
In a food processor, puree mixture.
Season with pepper.
Spread each tortilla with 1 tsp (5 mL) mixture.
Transfer to two 12 inch (30.5 cm) microwave safe platters.
Sprinkle with tomatoes, bell pepper and jalapeno pepper, if desired.
Cover with cheese.
On MEDIUM, cook in oven around 3 minutes or until cheese has melted.