Pinto Tortilla Melts Recipe
Ingredients
| Tomato | 1 1/2 Cup (16 tbs), chopped | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Green chiles | 1 Can (10oz), undrained | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/4 Teaspoon | |
| Pinto beans | 1 Can (10oz), drained | |
| Chili powder | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Corn tortillas | 6 | |
| Cilantro | 1/4 Cup (16 tbs), minced | |
| Green chiles | 2 Can (10oz), undrained | |
| Sharp cheddar cheese | 3/4 Cup (16 tbs) |
Directions
Combine first 5 ingredients in a saucepan.
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.
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.
Chef
