INGREDIENTS:
4 Tablespoons avocado or coconut oil, organic
4 8-inch flour tortillas, whole wheat and/or
organic
¼ cup onion, organic and finely chopped
¼ cup mild salsa, organic and pureed
2 oz (1/2 can) chopped green chilies, organic and drained
16 oz can refried beans, organic
4 oz (1 cup) Monterrey Jack cheese, shredded
2 oz (1/2 cup) Cheddar cheese, shredded
Lettuce, organic, shredded
Tomatoes, organic, chopped
Sour cream, optional
Black olives, optional
DIRECTIONS:
1. After above
ingredients are prepared (i.e. chopped, pureed, shredded, etc), preheat oven to
375 degrees.
2. In a 10-inch
skillet, heat oil over medium heat.
3. Fry tortillas
in hot oil 5-10 seconds on each side until lightly browned and blistered.
4. Drain well on
paper towels.
5. In remaining
oil, add a little more, if necessary, saute onion until tender.
6. Stir in taco
sauce and green chilies.
7. Remove from
heat.
8. Place 1
tortilla on ungreased cookie sheet.
9. Top with 1/3 of
beans, 1/3 of onion mixture, and 1/3 of Jack cheese.
10. Repeat layering
2 more times, ending with a tortilla on top.
11. Sprinkle top
tortilla with Cheddar cheese.
12. Bake at 375 for
15-17 minutes or until thoroughly heated and cheese is melted.
13. Place on
serving platter.
14. Top with
lettuce and tomatoes.
15. Cut into wedges.
If desired, serve with sour
cream and olives.
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