1 Tbsp. Jalapeno Pepper, finely chopped
1/2 cup Sweet Onion, finely chopped
1/4 cup Green Bell Pepper, finely chopped
1 Tbsp. Olive Oil
1 clove garlic, minced
1 can (16 oz.) refried beans
1 cup shredded cheddar cheese
1/4 tsp oregano
1/2 tsp chili powder
1 can (15 oz.) whole kernel corn, drained
1/4 tsp cumin
salt and pepper to taste
8-10 large flour tortillas
canola oil for frying
Sauté Jalapeno Pepper, onion, green pepper, and olive oil in a large skillet over medium heat until vegetables are tender. Next add garlic, refried beans, cheddar cheese, oregano, chili powder, corn, cumin, salt, and pepper to the sautéed vegetables. Stir well and heat through. Set aside. Mixture will be very thick.
Then place about 2 Tbsp. canola oil into a large no-stick skillet. Heat oil over medium heat until hot. While pan is warming, spread bean and vegetable mixture onto one tortilla about 1/4-1/2 inch thick, staying away from edges about 1/4 inch. Place into hot oil, tortilla side down. Sprinkle extra cheddar cheese over top. Top with another tortilla. Fry until golden brown on each side, flipping only once. Place onto paper towel to drain. Slice into 4 wedges. Repeat until bean mixture is used up, or refrigerate leftover bean mixture for another meal or snack.
Note: Serve with Mrs. Miller’s Chunky Salsa and sour cream, if desired.