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1 2/3 c Drained, cooked beans - pinto, pink or kidney
1/2 c Finely chopped tomato - (peeled)
1/4 c Chopped green pepper
1/4 c Chopped onion
2 tb Diced green chilies
1 sm Garlic clove; minced
2 tb Oil
1/2 c Shredded Monterey Jack
1/4 ts Salt
Bottled hot pepper sauce
6 Flour tortillas (about 8")
Dairy sour cream (optional)
Tomato wedges (optional)
Mash drained beans. Saute chopped tomato, green pepper onion, chilies and
garlic in oil. Add mashed beans, cheese, salt and hot pepper sauce to
taste, heat thoroughly. Wrap tortillas in foil and heat at 350 F. 10
minutes. (Or, loosely wrap in plastic wrap or waxed paper and microwave at
HIGH 30 to 40 seconds.) Place about 1/4 cup bean mixture along center of
each tortilla and roll up. Serve with taco sauce or top each with sour
cream and tomato wedge. Serve warm. Makes 6 servings.
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