Mexican baked tortillas with tomato salsa

4 Servings

Ingredients

Quantity Ingredient
2 cloves garlic -- crushed
2 chopped scallions -- with 2\"

Directions

3 c boiled potatoes -- diced

½ boiled potatoes -- diced 3 TB olive oil -- divided use

1 sm white onion -- chopped

½ c chopped red bell pepper

½ c chopped green bell pepper 4 TB roasted peppers, mild --

: diced jalapenos

2 TB fresh cilantro -- chopped

7 oz refried beans

: salt and pepper

1 pn ground cinnamon

¼ ts New Mexico Chili Powder -- : or more to taste

4 md flour tortillas

1 c Monterey jack cheese --

: grated

: fresh cilantro sprigs : vegetable cooking spray -- : no alcohol

: SALSA:

16 oz canned tomatoes -- peeled : diced in juice

½ c cucumber -- diced

: greens

1 TB chopped fresh cilantro

½ c v-8 vegetable juice,

: Tangy -- or less

: tabasco sauce -- optional : ts fresh lime juice -- for : accompaniment

Soft flour tortillas, 7 to 9 inch diameter, are filled with potatoes, bell peppers, and refried beans. We substituted a can of pintos that was preseasoned with a bit of chipotle chili; coarsely chopped rather than mashed the beans. This version is spicier than the original. * Prepare the potatoes first. Drain and air cool. * Heat a little oil in large skillet, saute onion and garlic until softened. Add a most of or all of the remaining oil and add the bell peppers, potatoes, diced chili, and cook for about 4 to 5 minutes until potatoes are a warm brown. Add the beans and mix well. Season with salt, pepper, cilantro, chili powder. Heat through. * Use vegetable spray to lightly coat a cookie sheet. Set oven to 350F/180C. * Lay a tortilla on a cutting board and fill with ¼ of the skillet's mixture, along one edge so that you can roll the tortilla into a buritto. Place the tortilla on the sheet with folded side up; repeat. Use a little vegetable spray on each folded tortilla. * Scatter the grated cheese on top along the fold. Bake for 20 to 25 minutes. ** Meanwhile, mix the salsa ingredients in order listed, adding more or less tomato juice as needed. Do not add the lime juice at this time. Use a hot pepper sauce sparingly to taste. Refrigerate until ready to serve.

Stir and refresh with lime juice. (Note: leave peel on cucumber for more color and fiber. Scrub well.) Cooks TIP: If tortillas have been in the refrigerator for a while, put a splatter screen on top of the pot while the potatoes are cooking and soften the tortillas with steam. Wrap in foil, if necessary, to keep warm and pliable.

[510 cals, 22 grams fat, which you can reduce by using a low-fat Monterey Jack or Cheddar cheese to around 480 cals, 16 grams fat. Pat H. McRecipe, III. Oct 96]

~ - - - - - - - - - - - - - - - - - Recipe By : Classic Potato Dishes (1996) Lisa Dyer, Ed.

From: Path <phannema@...>

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