Mexican Baked Tortillas With Tomato Salsa Recipe
Servings: 4
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
- 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.
- * 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.
- * 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.
- 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 hot and pliable.
- Jack or possibly Cheddar cheese to around 480 cals, 16 grams fat. Pat H. McRecipe,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 170 | 52% |
| Total Fat 19.08g | 24% |
| Saturated Fat 6.87g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 322mg | 13% |
| Potassium 781mg | 22% |
| Total Carbs 30.99g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.98g | 4% |
| Protein 10.62g | 17% |
