Recipe

Bean Vegetable Medley Recipe

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Ingredients

Directions

Step #1 Four 15 oz cans of pinto beans may be substituted for the water & You should use 1/3 to 1/2 c of canned chipotle chiles in adabo Tortillas should be 8-inches in diameter & be warmed.
Step #2 Mix water, beans, sliced onion & garlic in 4-quart Dutch oven.
Step #3 Heat to boiling; reduce heat.
Step #4 Simmer uncovered until beans are tender, about 3 hrs adding water if necessary.
Step #5 Place half the beans, 1/2 c of bean liquid, the chipotle chiles, bouillon (dry), & cumin in food processor workbowl fitted with steel blade or in mixer container.
Step #6 Cover & process until smooth; pour this into large bowl.
Step #7 Place remaining beans with just enough liquid to cover in workbowl.
Step #8 Cover & process until smooth; add to bean mixture in bowl.
Step #9 Heat oil in 10-inch skillet until hot; stir in the bean mixture.
Step #10 Cook uncovered, stirring frequently, until mixture is consistency of cake batter.
Step #11 Heat oven to 350 degrees F.
Step #12 Spoon scan 1/4 c chicken onto half of each tortilla; fold tortillas into halves.
Step #13 Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas.
Step #14 top this with sour cream, cheese and green onions.
Step #15 Bake uncovered until hot & bubbly, 15 to 20 mins.
Step #16 --.
Enjoy the BEAN VEGETABLE MEDLEY recipe

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