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| 12 | (6-inch) flour tortillas |
| 1 | onion medium, chopped |
| 1 Esslöffel | vegetable oil |
| 2 | cloves garlic minced |
| 1 | Fresh jalapeno peppers (or 2 seeded and minced |
| 1 Dose | (16-ounce) can plain or Mexican-style refried beans |
| 1 Tasse | Shredded Monterey Jack cheese (about 4 ounces) |
| 1/2 Teelöffel | ground cumin |
| 1/3 Tasse | Chopped cilantro (optional) |
| | Sour cream and salsa |
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1. Preheat oven to 325 degrees. Stack tortillas and cut in half. Wrap tortilla stack in foil and heat until warmed through, 10 to 15 minutes.
2. Meanwhile, in a large frying pan, cook onion in oil over medium-high heat until softened but not browned, 2 to 3 minutes. Add garlic and jalapeno peppers and cook until garlic is just fragrant, about 30 seconds. 3. Spread about 1-1/2 tablespoons bean mixture on each tortilla half and roll up jelly-roll fashion. Arrange on a serving plate and sprinkle with cilantro. Serve warm with sour cream and salsa.
Comments: If you love spicy foods, you'll find these irresistible. They're also a bit messy to eat, so be sure to provide lots of napkins.
Prodigy Food & Wine Board
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