Ingredients
4
9- to 10-inch-diameter flour tortillas
1
cup chopped red bell pepper
2/3
cup frozen corn kernels, thawed
1
medium carrot, coarsely grated
1
2/3 cups canned black beans, rinsed, drained
1/2
cup drained canned Mexican-style stewed tomatoes
2
tsp minced seeded jalapeño chile
8
tbsp grated Monterey Jack cheese (about 2 ounces)
4
tbsp chopped fresh cilantro
Directions
1.
Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
2.
Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
3.
Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
Las-Vegas Restaurants
