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Pinto Tortilla Melts Recipe
|Chopped tomato||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Canned chopped green chiles||4 Ounce, undrained (1 Can)|
|Garlic||1 Clove (5 gm), minced|
|Canned pinto beans||15 Ounce, drained (1 Can)|
|Chili powder||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|6 inch corn tortillas||6|
|Minced fresh cilantro||1⁄4 Cup (4 tbs)|
|Canned chopped green chiles||8 Ounce, undrained (2 Cans, 4 Ounce Each)|
|Shredded reduced fat sharp cheddar cheese||3 Ounce (3/4 Cup)|
Serving size: Complete recipe
Calories 1267 Calories from Fat 235
% Daily Value*
Total Fat 25 g38.9%
Saturated Fat 15.1 g75.6%
Trans Fat 0 g
Cholesterol 47.6 mg
Sodium 6987 mg291.1%
Total Carbohydrates 210 g70.1%
Dietary Fiber 36.1 g144.3%
Sugars 27.5 g
Protein 58 g116.3%
Vitamin A 898.6% Vitamin C 460.3%
Calcium 124.6% Iron 65.2%
*Based on a 2000 Calorie diet
Bring to a boil over medium heat; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally.
Transfer mixture to a bowl; cover and chill.
Mash beans with a potato masher.
Combine beans and next 3 ingredients; stir well.
Spread 2 1/2 tablespoons bean mixture over surface of each tortilla.
Top each evenly with cilantro, green chiles, and cheese.
Place tortillas on a baking sheet.
Bake at 450° for 3 to 5 minutes or until cheese melts.