Title: Mexican Baked Tortillas with Tomato Salsa
Categories: Hispanic
Yield: 4 Servings

3 c Boiled potatoes; diced 1/2"
3 tb Olive oil; divided use
1 sm White onion; chopped
2 Cloves garlic; crushed
1/2 c Chopped red bell pepper
1/2 c Chopped green bell pepper
4 tb Roasted peppers, mild; diced
-jalapenos
2 tb Fresh cilantro; chopped
7 oz Refried beans
Salt and pepper
1 pn Ground cinnamon
1/4 ts New Mexico Chili Powder; or
-more to taste
4 md Flour tortillas
1 c Monterey jack cheese; grated
Fresh cilantro sprigs
Vegetable cooking spray; no
-alcohol

-----------------------------------SALSA-----------------------------------
16 oz Canned tomatoes; peeled
Diced in juice
1/2 c Cucumber; diced
2 Chopped scallions; with 2"
-greens
1 tb Chopped fresh cilantro
1/2 c V-8 vegetable juice, Tangy;
-or less
Tabasco sauce; optional
ts Fresh lime juice; for
-accompaniment

Soft flour tortillas, 7 to 9 inch diameter, are filled with potatoes, bell=
peppers, and refried beans. We substituted a can of pintos that was
preseasoned with a bit of chipotle chili; coarsely chopped rather than
mashed the beans. This version is spicier than the original.

* Prepare the potatoes first. Drain and air cool. * Heat a little oil in
large skillet, saute onion and garlic until softened. Add a most of or all
of the remaining oil and add the bell peppers, potatoes, diced chili, and
cook for about 4 to 5 minutes until potatoes are a warm brown. Add the
beans and mix well. Season with salt, pepper, cilantro, chili powder. 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 mixture, along one edge so that 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 minutes. ** Meanwhile, mix the
salsa ingredients in order listed, adding more or less tomato juice as
needed. Do not add the lime juice at this time. Use a hot pepper sauce
sparingly to taste. Refrigerate until 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 warm and
pliable.
[510 cals, 22 grams fat, which you can reduce by using a low-fat Monterey
Jack or Cheddar cheese to around 480 cals, 16 grams fat. Pat H. McRecipe,
III. Oct 96]
Recipe By : Classic Potato Dishes (1996) Lisa Dyer, Ed.

Posted to MC-Recipe Digest V1 #255

Date: Wed, 23 Oct 1996 12:46:30 -0700 (PDT)

From: PatH