- 6
Ingredients
- 1 onion, peeled and sliced
- 1 clove of garlic, peeled and crushed
- 1-2 tsp. chili powder
- 1 tsp tomato paste
- 2 - 14 oz cans kidney beans, drained & rinsed
- 1 - 14 oz can diced tomatoes
- salt and pepper
- 1/2 green pepper (whole ok)
- 1/2 red pepper (whole ok)
- 6 large flour tortillas
- 1/2 cup - 1 cup grated cheddar cheese
- OPTIONAL - cilantro, taco seasoned ground beef
Preparation
Step 1
With a bit of oil in your fry pan, saute up the onion and garlic until it's nice and soft. Add the chili powder. Stir it around, then add in the kidney beans, tomato puree, and canned tomatoes. Add salt and pepper to taste, and cook until the juice from the tomatoes is cooked off.
Remove from the heat and set aside. Scoop half of the bean mixture out of the pan and put it in your food processor. Process 1/2 of the bean filling until it's a paste.
Saute up your peppers a bit so that they are soft-ish too. Add them to the other half that you didn't process & stir.
Lay the tortillas out on the counter, and divide the pureed bean paste between them. Spread the pureed beans on the tortillas. Top with the chunky bean/pepper mixture.
OPTIONAL: Add cilantro; instead of pureeing half the bean mixture, puree all of it. Divide among tortillas (use add'l if necessary. Brown ground beef and add taco seasoning. Divide amongst the tortillas and top with peppers, cheese and cilantro.
Roll them up and place in a greased baking dish.
Bake them for about 20 minutes at 400 F until hot, browned, and delicious. Serve topped with salsa and a sprinkle of cheese.