| 1 |
tablespoon
olive oil |
| 2 |
green
bell peppers, cut into 1/2-inch dice (about 2 cups) |
| 3 |
cloves
garlic, minced |
| 2 |
teaspoons
dried oregano |
| 2 |
teaspoons
ground cumin |
| 2 |
(10-ounce)
cans tomatoes with green chilies |
| 2 |
(15
1/2-ounce) cans black beans, rinsed |
| 3 |
tablespoons
red-wine vinegar |
| |
Salt
and freshly milled black pepper |
| |
Chopped
cilantro |
| 1/2 |
red
onion, thinly sliced |
| 12 |
(8-inch)
flour tortillas |
| |
Green
chilies, habaneros, cilantro for garnish |
|
|
|
In
a large saucepan coated with DuPont SilverStone® non-stick,
heat oil over medium heat. Add bell peppers, garlic, oregano, and
cumin; cook, stirring, until softened, 4 to 5 minutes. Add tomatoes,
beans, and vinegar. Cook for about 25 minutes, stirring occasionally
until thickened. Season with salt and pepper.
Heat the tortillas (with parchment paper between each) in the microwave,
just until they are warm and soft. Spoon the filling into each tortilla
and sprinkle with cilantro and onion. Fold the bottom half of each
tortilla, about 1 1/2-inches from the bottom and then fold in the
sides. Garnish if desired. Serve immediately.
|
|
