02-23-2005, 01:56 PM
[font "Arial"][size 4][/size][/font]Refried Beans
2 (15 ounce) cans kidney beans
1/2 medium white onion, diced
1 tablespoon vegetable oil
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 clove garlic, chopped
Salt and pepper to taste
Rancheros Sauce
1 (28 ounce) can crushed tomatoes, undrained
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
2 cloves garlic, minced
Salt and pepper to taste
Toppings
8 ounces sour cream
12 ounces or so white Cheddar cheese, grated
8 (8-inch) flour tortillas
Drain beans, reserving liquid, and set aside. In a medium saucepan, cook onion in oil over medium-high heat until onions are transparent, with slightly browned edges, about 5 minutes.
Add chili powder, cumin, oregano, garlic and salt and pepper. Sauté for 1 minute, stirring constantly to prevent the spices from burning. Add drained beans to the pot and cook on medium-low heat for about 1/2 hour. If the beans seem too dry, add a little of the reserved bean juice, 1 or 2 tablespoons at a time.
Remove from heat and mash mixture with a potato masher or large fork. Taste for seasoning, and adjust if it needs more flavor.
For the sauce: Stir all ingredients together. If mixture seems too thick, add a few tablespoons of water, until it is as thin as you like it. Heat mixture slowly on low heat, as this sauce has a tendency to spatter. Cover and cook until heated through, about 15 minutes.
To assemble: Spread each tortilla with a good spoonful of sour cream and a few tablespoons grated white Cheddar cheese.
Meanwhile, heat a large skillet over low heat. Place the topped tortillas on the skillet one at a time; cover and warm each about 2 minutes, or until the cheese begins to melt. Or heat each tortilla about 30 seconds in a microwave set on HIGH. Roll a few spoonfuls of beans inside each warmed tortilla; place on a plate; top with rancheros sauce and more grated cheddar cheese.
Serves 4; you may have leftover sauce.
You may add chopped lettuce and tomatoes to the plate as well.
2 (15 ounce) cans kidney beans
1/2 medium white onion, diced
1 tablespoon vegetable oil
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 clove garlic, chopped
Salt and pepper to taste
Rancheros Sauce
1 (28 ounce) can crushed tomatoes, undrained
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
2 cloves garlic, minced
Salt and pepper to taste
Toppings
8 ounces sour cream
12 ounces or so white Cheddar cheese, grated
8 (8-inch) flour tortillas
Drain beans, reserving liquid, and set aside. In a medium saucepan, cook onion in oil over medium-high heat until onions are transparent, with slightly browned edges, about 5 minutes.
Add chili powder, cumin, oregano, garlic and salt and pepper. Sauté for 1 minute, stirring constantly to prevent the spices from burning. Add drained beans to the pot and cook on medium-low heat for about 1/2 hour. If the beans seem too dry, add a little of the reserved bean juice, 1 or 2 tablespoons at a time.
Remove from heat and mash mixture with a potato masher or large fork. Taste for seasoning, and adjust if it needs more flavor.
For the sauce: Stir all ingredients together. If mixture seems too thick, add a few tablespoons of water, until it is as thin as you like it. Heat mixture slowly on low heat, as this sauce has a tendency to spatter. Cover and cook until heated through, about 15 minutes.
To assemble: Spread each tortilla with a good spoonful of sour cream and a few tablespoons grated white Cheddar cheese.
Meanwhile, heat a large skillet over low heat. Place the topped tortillas on the skillet one at a time; cover and warm each about 2 minutes, or until the cheese begins to melt. Or heat each tortilla about 30 seconds in a microwave set on HIGH. Roll a few spoonfuls of beans inside each warmed tortilla; place on a plate; top with rancheros sauce and more grated cheddar cheese.
Serves 4; you may have leftover sauce.
You may add chopped lettuce and tomatoes to the plate as well.