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Yield: 4 servings
| Vegetable filling |
| 14 | oz | Beans, cooked pinto; drained |
| 1 | cups | Onion, white; chopped |
| ½ | cups | Pepper, green bell; cubed |
| 2 | | Pepper, jalapeno; seeded and |
| 2 | cups | Tomatoes, chopped canned; |
| ½ | cups | Pepper, red bell; cubed |
| 6 | oz | Cheese, sharp cheddar; |
| 8 | | Olives, ripe; sliced |
| ¾ | teaspoon | Garlic |
| ¾ | teaspoon | Cumin, ground |
| ¾ | teaspoon | Chile powder |
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