1/2cupshredded cheese (Parmesan, cheddar or mozarella)
4large flour tortillas
1/4cupvegetable stock (or water)
1/2red bell pepper, diced
1/2small sweet onion, diced
2clovesgarlic, minced(or garlic powder)
1tsppaprika
1tspcayenne pepper
1/2tspground cumin
1 tspdried oregano
1tsphabanero sauce
1.5tbspolive oilextra virgin
Instructions
Heat olive oil in a small skillet over medium-low heat. Add bell peppers, onions, and garlic. Saute for 2-3 minutes, until onions become translucent.
Drain and rinse pinto beans, then add to skillet. Add spices and vegetable stock (or water). Cook until most of the liquid evaporates and beans are heated through, about 4-5 minutes. Using a fork, mash some of the beans to thicken the filling. I also like to add a bit of cheese to the filling to thicken it up, but that is optional. Remove skillet from heat.
Heat a large skillet or flat top griddle over medium heat. Spray griddle with cooking spray or olive oil and add tortilla to griddle. Sprinkle about 1/4 cup of shredded cheese on the tortilla, then add 1/4 cup of the bean mixture. Top with another tortilla. Cook until golden brown and all the cheese has melted, approximately 2 minutes per side. Cut and serve with your favorite salsa.
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