 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 1/3 | cups | beans | 1/8 | tablespoon | Oil, canola and soybean | 7/8 | large whole (3" dia) | Tomatoes | 1/8 | onion | onions, medium size, diced | 1/2 | tablespoon | chiles, green, chopped | 1/4 | cup, melted | cheese, shredded | 1 7/8 | tortillas (approx 12" dia) | Tortillas, ready-to-bake or -fry, flour |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | mash 4 cups of cooked beans. add oil and refry. | | 2 | using a little of the cooking liquid from beans, simmer chopped tomatoes, onion, chile, and garlic if desired. Once mostly cooked, add in 5 remaining cups of beans and slowly cook down to reduce liquid. | | 3 | Stir refried beans into partially cooled stewed beans. Stir in grated cheese. Using scoop, divide mixture into tortillas, fold, wrap. will keep in freezer for weeks to months, depending on freezer. |
|
