Categories: Family Favorites

Ingredients

• 2 Tbsp olive oil
• 3/4 cup red onion, cut into thin strips
• 1/2 Tbsp garlic, minced
• 1/2 pound red pepper cut into thin strips
• 1/2 pound green pepper cut into thin strips
• 1/2 pound yellow pepper cut into thin strips
• 1/2 pound napa , chiffonade
• 8 oz pinto beans, rinsed and drained
• 1 1/2 Tbsp red chili sauce
• 8 flour tortillas, 12-inch diameter
• 1/2 Tbsp cilantro, chopped
• 1 1/3 cups grated cheddar cheese (optional)

Directions

1. Heat oil in a large saute pan. Add the onions and garlic. Sweat until the onions are translucent, about 5-7 minutes.

2. Add the peppers and saute for 5 minutes or just until they begin to soften. Add the cabbage and cook for another 5 minutes or until tender.

3. Stir in the beans and chili sauce. Heat just until warmed.

4. Cover the tortillas with a damp towel and warm in a 250F oven before serving.

5. To assemble, wrap 1/2 cup of the mixture with a few tablespoons of grated cheese in a warmed tortilla.

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