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Pinto Tortilla Melts

Veggie.Lover's picture
Ingredients
  Chopped tomato 1 1⁄2 Cup (24 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Canned chopped green chiles 4 Ounce, undrained (1 Can)
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon
  Canned pinto beans 15 Ounce, drained (1 Can)
  Chili powder 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  6 inch corn tortillas 6
  Minced fresh cilantro 1⁄4 Cup (4 tbs)
  Canned chopped green chiles 8 Ounce, undrained (2 Cans, 4 Ounce Each)
  Shredded reduced fat sharp cheddar cheese 3 Ounce (3/4 Cup)
Directions

Combine first 5 ingredients in a saucepan.
Bring to a boil over medium heat; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally.
Transfer mixture to a bowl; cover and chill.
Mash beans with a potato masher.
Combine beans and next 3 ingredients; stir well.
Spread 2 1/2 tablespoons bean mixture over surface of each tortilla.
Top each evenly with cilantro, green chiles, and cheese.
Place tortillas on a baking sheet.
Bake at 450° for 3 to 5 minutes or until cheese melts.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked

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