Recipe - Bean Burritos With Salsa Mexicana

2 teaspoon Olive oil
1 small Green pepper; minced
2 small Onions; cut or sliced up thin
2 Cloves garlic; minced
1 One fourth cup Water
2 cup Pinto beans
3 tablespoon Tomato paste
One half teaspoon Cumin
One half teaspoon Chili powder
8 Tortillas; 7" in diameter
One half cup Monterey jack cheese;
Shredded

Preheat oven at 350. Prepare a 11 x 7" pan with cooking spray. In a
skillet, heat oil over moderate heat. Add pepper, onions, and garlic and
cook, covered, stirring occasionally, for 5 minutes or until onions are
lightly browned. Add Three fourths cup water and cook, uncovered, another 5 minutes
or until vegetables are very soft and almost all liquid has evaporated. Add
beans, tomato paste, cumin, chili powder, and remaining One half cup water and
cook, covered, stirring occasionally, for 5 minutes. With a potato masher
or spoon, mash mixture until smooth. Place 2 tablespoons of bean mixture on
each tortilla and sprinkle with 1 tablespoon of the cheese. Roll up the
tortillas and place them, seam side down, in a single layer in prepared
pan. Using a pastry brush, brush each tortilla with a little water. Cover
the dish with aluminum foil and bake for 15 minutes or until tortillas are
piping hot.

Date: Tue, 11 Jun 1996 15:20:59 GMT

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Recipe By : Reader's Digest Live Longer Cookbook

MCRecipe Digest V1 #115

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.