Cowflop Wedges
Today's Parent
This article has not been rated yet.
Sorry - George named them and it stuck. They taste a lot better than they look. Feel free to spice them up with jalapenos and chopped cilantro.
Ingredients
-
1
540-mL can
pinto beans
, kidney beans or black beans, drained
-
1/2 cup
salsa
, (any kind you like)
-
1 tsp
Mexican
chili powder
-
1/2 tsp
ground
cumin
-
salt
, to taste
-
black pepper
, to taste
-
cayenne pepper
, to taste (or not at all)
-
1/3 cup
sour cream
, (regular or low fat)
-
6
10-in.
flour tortillas
-
1 1/2 cups
shredded
cheddar
Instructions
- Lightly grease one or two cookie sheets. Preheat the oven to 350°F (180°C).
- In a blender or food processor, combine the beans, salsa, chili powder, cumin and any additional seasoning (if desired). Blend until nearly smooth – a few lumps are fine. Add the sour cream and blend briefly just until mixed.
- With scissors, cut each tortilla into 8 wedges. Arrange them on the cookie sheets. On each wedge, put a heaping teaspoon of the bean mixture and a sprinkle of shredded cheese. Bake for 12 to 14 minutes, or until the cheese is melted and the tortillas are getting crisp. Let cool for a minute before eating.