|Olive oil/Vegetable oil||1 Teaspoon|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Chopped jalapeno pepper||1 Teaspoon|
|Canned pink beans||4 Ounce, drained, mashed|
|Diced tomato||1⁄2 Cup (8 tbs), seeded, divided|
|Water||1⁄4 Cup (4 tbs)|
|6 inch corn tortillas||2 , heated|
|Colby cheese/Monterey jack cheese||2 Ounce|
|Sour cream||2 Tablespoon|
|Black olives||4 , pitted and sliced|
|Chopped scallions||2 Tablespoon (Green Onions)|
1.Take a 10 inch nonstick skillet and heat some oil in it.
2.Add in bell pepper, onion, jalapeno pepper and saute for 1 to 2 minutes until the vegetable soften.
3.Now, add in the beans, water and tomato (keep aside 2 tablespoons of tomato) and combine well.
4. Cook for about 3 to 4 minutes until the mixture thickens.
5.Take a baking sheet and arrange the tortialls on it in a single layer.
6. Top the tortillas with half of bean mixture.
7. Top the bean layer with cheese.
8. Broil for about 1 to 2 minutes until the cheese melts.
9.Garnish each of the tortillas with 1 tablespoon of sour cream, 1 tablespoon of scallion, 1/2 of the reserved tomatoes, half of the sliced olives and serve hot.