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2 flour tortillas
2 tbsp (tablespoons) of olive oil
1/2 small red onion, chopped
1/2 red bell pepper, chopped
1 teaspoon (tsp) minced garlic
Some slices of chopped jalapeño pepper type
400 g of cooked pinto beans, washed and drained
2-3 tablespoons (soup) of cream cheese
1/2 a teaspoon (tsp) salt
2 tbsp (tablespoons) chopped fresh coriander
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Preparation
Wrap the tortillas in foil and place them in a preheated oven at 180 º C. Bake them for 15 minutes or until heated thoroughly.
In a small skillet, heat oil over medium heat. Add onion, red pepper, garlic and jalapeno pepper kind. Cook it for 2 minutes, stirring occasionally. Then, place the beans and, while stirring, cook it for 3 minutes.
Add cream cheese to the skillet along with salt. Cook this mixture for 2 minutes, stirring occasionally. Add the cilantro and stir.
Place mixture evenly in center of heated tortillas and wrap them. Then just enjoy them!
Yield: 2 parts
Preparation time: 30 minutes
