You may also like
Categories:
vegetable oil green pepper sweet red pepper carrot green onions garlic chili powder salt kidney beans kernel corn olives tomatoes fajita style flour tortillas pkgs pizza salsa
Viewed: 75 - Published at: 4 years agoIngredients
- 1 tbsp. vegetable oil
- 1 green pepper, chopped
- 1 sweet red pepper, chopped
- 1 carrot, thinly sliced
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp. chili powder
- 1/2 tsp. salt
- 1 can (about 15 oz) kidney beans, drained and rinsed
- 1 can (about 11 oz.) kernel corn, drained (I use frozen corn)
- 1/2 cup sliced, pitted, ripe olives (I omit)
- 1/2 cup chopped, seeded tomatoes
- 1 pkg. fajita style flour tortillas
- 2 pkgs. (8 oz each) Shredded Mexican combo or Zesty Ranch Cheese ( I use one 8
- oz pkg of fat free pizza or mexican cheese and 8 oz of reduced fat cheddar cheese)
- 1 jar (16-20 oz.) salsa
Method
- 1. In large pot over medium heat, in hot oil, cook peppers, carrot and green onions with garlic, chili powder and salt until tender, stirring
- often. Stir in beans, corn, olives and tomato. Heat through.
- 2. Place 1/3 cup bean mixture across center of each tortilla. Top with three
- heaping tablespoons of cheese. Roll tortilla and place seam-side down in large
- baking dish. Repeat with remaining tortillas. Top with salsa, and remaining cheese.
- (I sometimes have extra veggie mixture that I pour on
- top too.)
- 3. Bake at 350F, 20 minutes or until cheese is melted. Garnish with sour cream,
- if desired.
