Recipe - Mexican Baked Tortillas With Tomato Salsa

3 cup Boiled potatoes; minced 1/2"
3 tablespoon Olive oil; divided use
1 small White onion; chopped
2 Cloves garlic; crushed
One half cup Chopped red bell pepper
One half cup Chopped green bell pepper
4 tablespoon Roasted peppers, mild; minced
jalapenos
2 tablespoon Fresh cilantro; chopped
7 ounce Refried beans
Salt and pepper
1 pn Ground cinnamon
One fourth teaspoon New Mexico Chili Powder; or
more to taste
4 md Flour tortillas
1 cup Monterey jack cheese; grated
Fresh cilantro sprigs
Vegetable cooking spray; no
alcohol

SALSA
16 ounce Canned tomatoes; peeled
Diced in juice
One half cup Cucumber; minced
2 Chopped scallions; with 2"
greens
1 tablespoon Chopped fresh cilantro
One half cup V8 vegetable juice, Tangy;
or less
Tabasco sauce; optional
teaspoon 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, minced 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 One fourth 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 lowfat 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.

Posted to MCRecipe Digest V1 #255

Date: Wed, 23 Oct 1996 12:46:30 0700 (PDT)

From: PatH phannema@wizard.ucr.edu