1/3 cup vegetable oil
5 (8-inch) flour tortillas
1 14-ounce can beans in sauce
2 teaspoons chili powder (2 to 3 teaspoons)
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1 4-ounce can chopped green chiles, drained
OR
1 4-ounce can chopped jalapeño peppers, drained
1 1/2 cups grated Monterey Jack cheese
OR
1 1/2 cups grated Mozzarella cheese
1/2 cup grated Cheddar cheese
Shredded lettuce
Chopped tomatoes
Taco Sauce or Mexican Salsa
Servings: 4
In a 10" (25 cm) skillet heat oil over medium heat. Fry tortillas in hot oil 5 to 10 seconds each side until lightly browned and blistered. Drain on paper towels.
Purée beans and sauce in blender with seasonings until smooth.
Place one tortilla on ungreased cookie sheet; top with 1/4 bean mixture, 1/4 chilies, and 1/4 Mozzarella cheese. Repeat layers 3 more times ending with last tortilla on top; sprinkle with Cheddar cheese. Bake in 375 degrees F (190 degrees C) oven 20-25 minutes until heated through and cheese melts. Let stand 5 minutes.
Garnish with lettuce, tomatoes; place on warm serving plate. Cut in wedges, serve with taco sauce or salsa and raw vegetable crudites for lunch, or with Mexican rice for a supper dish.
Notes: Microwave Method
Fry tortillas as directed above or in microwave browning skillet according to oven directions. Prepare beans and assemble layers on a micro-proof platter as directed above. Heat uncovered at 50% power 6-8 minutes until heated through. Let stand 5 minutes. Serve as above.
5 (8-inch) flour tortillas
1 14-ounce can beans in sauce
2 teaspoons chili powder (2 to 3 teaspoons)
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1 4-ounce can chopped green chiles, drained
OR
1 4-ounce can chopped jalapeño peppers, drained
1 1/2 cups grated Monterey Jack cheese
OR
1 1/2 cups grated Mozzarella cheese
1/2 cup grated Cheddar cheese
Shredded lettuce
Chopped tomatoes
Taco Sauce or Mexican Salsa
Servings: 4
In a 10" (25 cm) skillet heat oil over medium heat. Fry tortillas in hot oil 5 to 10 seconds each side until lightly browned and blistered. Drain on paper towels.
Purée beans and sauce in blender with seasonings until smooth.
Place one tortilla on ungreased cookie sheet; top with 1/4 bean mixture, 1/4 chilies, and 1/4 Mozzarella cheese. Repeat layers 3 more times ending with last tortilla on top; sprinkle with Cheddar cheese. Bake in 375 degrees F (190 degrees C) oven 20-25 minutes until heated through and cheese melts. Let stand 5 minutes.
Garnish with lettuce, tomatoes; place on warm serving plate. Cut in wedges, serve with taco sauce or salsa and raw vegetable crudites for lunch, or with Mexican rice for a supper dish.
Notes: Microwave Method
Fry tortillas as directed above or in microwave browning skillet according to oven directions. Prepare beans and assemble layers on a micro-proof platter as directed above. Heat uncovered at 50% power 6-8 minutes until heated through. Let stand 5 minutes. Serve as above.
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