Spicy Pintos on Tortillas

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Spicy Pintos on Tortillas (Lowfat-Crockpot)

Makes 12 tortillas

 

1 lb. dried pinto or kidney beans, sorted and rinsed

1 jalapeno chile, seeded and chopped

1 mild green chile, seeded and chopped

1 med. red onion, chopped

1 clove garlic, crushed

2 tbsp. chopped fresh cilantro

1/2 tsp. salt

1/4 tsp. ground black pepper

1 tsp. chili powder

4 cups vegetable broth

1 cup water

1 tbsp. vegetable oil

12 med. flour tortillas

Shredded Cheddar cheese (Optional)

 

Combine beans, chiles, onion, garlic, parsley, cilantro, salt, pepper, chile

powder, broth and water in a 3 1/2 qt. slow cooker. Cover and cook on high about

6 hrs. or until beans are tender.

 

Heat oil in a large skillet over med. heat. Add 1 or 2 tortillas at a time,

heat until lightly browned turn and brown other side. Repeat until all are

browned. Dip out beans with a slotted spoon, draining off liquid. Use beans as a

topping for tortillas. Sprinkle with cheese, if desired.