Categories: Mexican

Ingredients

• 1/2 of a 16 oz. can refried beans
• 8 oz. can whole kernel corn, drained
• 1/4 cup bottled salsa
• 1 canned chipotle chile pepper in adobo sauce, drained and chopped
• 8 flour tortillas
• 2 tbsp. vegetable oil
• 1 cup packaged shredded broccoli (broccoli slaw mix)
• 4-4 1/2 oz. can diced peaches, drained
• 1 cup finely shredded Mexican cheese blend
• Purchased guacamole dip, sour cream, and/or bottled salsa

Directions

1. Preheat oven to 400. In a small bowl, combine refried beans, corn, 1/4 cup salsa, and chipotle chile pepper. Brush 1 side of each tortilla with some of the oil. Spread bean mixture over the plain side of 4 tortillas; set aside.

2. In another bowl, combine broccoli slaw and peaches and spoon on top of bean mixture. Top with cheese. Top with remaining tortillas, oiled sides up; press down lightly. Place on a large baking sheet.

3. Bake for 12-15 minutes or until golden brown and cheese is melted. Cut into quarters. Serve with guacamole dip, sour cream, and additional salsa.

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