3 cup Boiled potatoes, diced 1/2"
3 tbsp Olive oil, divided use
1 small White onion, chopped
2 Cloves garlic, crushed
1/2 cup Chopped red bell pepper
1/2 cup Chopped green bell pepper
4 tbsp Roasted peppers, mild, diced jalapenos
2 tbsp Fresh cilantro, chopped
7 oz Refried beans
Salt and pepper
1 pinch Ground cinnamon
1/4 tsp New Mexico Chili Powder, or more to taste
4 medium Flour tortillas
1 cup Monterey jack cheese, grated
Fresh cilantro sprigs
Vegetable cooking spray, no alcohol
SALSA
16 oz Canned tomatoes, peeled
Diced in juice
1/2 cup Cucumber, diced
2 Chopped scallions, with 2" greens
1 tbsp Chopped fresh cilantro
1/2 cup V-8 vegetable juice, Tangy, or less
Tabasco sauce, optional
tsp Fresh lime juice, for accompaniment
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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 1/4 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. |
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