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Mexican Cranberry Tortillas
Bake: 15 mins at 350°F
Ingredients
- 2 cups fresh or frozen cranberries
- 1 15 ounce can pinto beans, rinsed and drained
- 1 cup chopped, peeled tomato (1 large)
- 1/3 cup chopped onion (1 small)
- 1/4 cup mayonnaise or salad dressing
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups chopped cooked chicken
- 6 7 - 8 inches flour tortillas
- 1 cup shredded sharp cheddar cheese
- Dairy sour cream
- Shredded lettuce
- Shredded sharp cheddar cheese
Directions
1. Rinse the 2 cups cranberries in cold water; drain. Coarsely chop cranberries. In a medium saucepan, combine cranberries, drained beans, tomato, onion, mayonnaise, cumin and cayenne. Cook, uncovered, over medium heat 8 to 10 minutes or until onion is tender and mixture is heated through and slightly thickened, stirring occasionally. Stir in chicken.
2. Line a shallow baking pan or large baking sheet with foil. Spread one-third of the cranberry mixture over tortillas. Sprinkle with 1/2 cup of the cheese. Top each with another tortilla. Spread with another one-third of the cranberry mixture, sprinkle with remaining 1/2 cup cheese and top with the remaining two tortillas. Spread with the remaining cranberry mixture.
3. Bake the tortillas, uncovered, in a 350 degree F oven about 15 minutes or until heated through and cheese is melted. To serve, sprinkle with additional cheese. Cut each into four wedges. Top with sour cream and lettuce. Garnish with additional cranberries. Makes 4 servings.
