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  • Mexican Baked Tortillas With Tomato Salsa

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    Mexican Baked Tortillas With Tomato Salsa
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. Boiled potatoes, diced 1/2"
    • 3 Tbsp. Extra virgin olive oil, divided use
    • 1 sm White onion, minced
    • 2 x Cloves garlic, crushed
    • 1/2 c. Minced red bell pepper
    • 1/2 c. Minced green bell pepper
    • 4 Tbsp. Roasted peppers, mild, diced jalapenos
    • 2 Tbsp. Fresh cilantro, minced
    • 7 ounce Refried beans Salt and pepper
    • 1 pch Grnd cinnamon
    • 1/4 tsp New Mexico Chili Pwdr, or possibly more to taste
    • 4 med Flour tortillas
    • 1 c. Monterey jack cheese, grated Fresh cilantro sprigs Vegetable cooking spray, no alcohol
    • 16 ounce Canned tomatoes, peeled Diced in juice
    • 1/2 c. Cucumber, diced
    • 2 x Minced scallions, with 2" greens
    • 1 Tbsp. Minced fresh cilantro
    • 1/2 c. V-8 vegetable juice, Tangy, or possibly less Tabasco sauce, optional ts Fresh lime juice, for accompaniment

    Directions

    1. Soft flour tortillas, 7 to 9 inch diameter, are filled with potatoes, bell= peppers, and refried beans. We substituted a can of pintos which was preseasoned with a bit of chipotle chili; coarsely minced rather than mashed the beans. This version is spicier than the original.
    2. * Prepare the potatoes first. Drain and air cold.* Heat a little oil in large skillet, saute/fry onion and garlic till softened. Add in a most of or possibly all of the remaining oil and add in the bell peppers, potatoes, diced chili, and cook for about 4 to 5 min till potatoes are a hot brown. Add in the beans and mix well. Season with salt, pepper, cilantro, chili pwdr. Heat through.
    3. * 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 mix, along one edge so which 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 min.** Meanwhile, mix the salsa ingredients in order listed, adding more or possibly less tomato juice as needed. Don't add in the lime juice at this time. Use a warm pepper sauce sparingly to taste. Chill till ready to serve. Stir and refresh with lime juice. (Note: leave peel on cucumber for more color and fiber.
    4. Scrub well.)
    5. 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 hot and pliable.
    6. Jack or possibly Cheddar cheese to around 480 cals, 16 grams fat. Pat H. McRecipe,

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