10 ml butter 1 tsp
1 large onion, chopped
1 clove garlic, minced
1 medium green pepper, chopped
1 small red pepper, chopped
2 medium carrots, shredded
10 ml chili powder 2 tsp
7 ml cumin 1 1/2 tsp
5 ml oregano 1 tsp
1 jar salsa sauce
2 cans refried beans
salt & pepper
6 flour tortilla
250 ml chedder cheese, shredded 1 cup
250 ml monterey jack cheese, shredded 1 cup
125 ml sour cream or yogurt 1/2 cup
In large saucepan; heat butter over medium heat. Cook onions until soft, about 3 minutes. Add garlic, peppers, carrot and cook, stirring frequently, about 5 minutes. Stir in seasonings and set aside. Add 3/4 cup (175 ml) salsa sauce to refried beans. Add salt and pepper to taste. Spread about 1/3 cup (75 ml) bean mixture over each tortilla. Cover with vegetable mixture and a sprinkling of cheese. Roll up each tortilla and place seam down in a greased 9 x 13 inch (3 L) baking dish. Bake at 400 F (200 C) for 15 minutes. Sprinkle with cheeses and bake for 5 minutes longer. Serve with sour cream or yogurt and additional salsa sauce.
Serves 6