Pinto Tortilla Melts
|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|
|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)|
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.