1 16-ounce can refried beans
3 tablespoons Tabasco sauce
Small tortillas, flour or corn
1 red bell pepper, finely chopped
1/4 cup chopped cilantro
8 ounces Monterey Jack cheese

Preheat oven to 450 degrees. In a medium bowl, combine refried beans and Tabasco sauce and mix well. Spread bean mixture on each tortilla to 1/2 inch of edge; sprinkle with red bell pepper, cilantro and shredded cheese. Repeat with remaining ingredients

Place tortillas on two large cookie sheets. Bake five minutes or until cheese melts. To serve, cut into wedges.

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