Ingredients

The following ingredients have 2 Servings
  • 6 (6-inch) corn tortillas
  • vegetable oil
  • 1 bell pepper, stemmed, seeded, and thinly sliced
  • 1 onion, havled and thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons lime juice
  • salt and freshly ground black pepper
  • 1 (15-ounce) can pinto beans, drained and liquid reserved
  • 1 1/2 teaspoons mincced jarred jalapeños, plus 2 tablespoons reserved brine
  • 2 cups finely shredded red or green cabbage or coleslaw mix
  • 1/2 cup (2 ounces) crumbled queso fresco or cotija cheese
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh cilantro

Instruction

  • Preheat oven to 450 degrees F. Spray or lightly brush tortillas with vegetable oil or cooking spray; arrange in a single layer on a baking sheet. Bake until lightly browned and crisp, about 8 to 10 minutes.Meanwhile, heat a splash of oil in a large nonstick skillet set over medium  heat. Add bell peppers and onion and cook about 5 to 7 minutes or until softened and beginning to brown. Add garlic and stir 30 seconds or until fragrant. Remove from heat; stir in 1/2 tablespoon lime juice and season with salt and pepper to taste. Transfer to a bowl and cover with foil to keep warm.Return skillet to medium heat with another splash of oil. Add beans and their liquid along with minced jalapeños and 1/2 tablespoon of reserved brine. Cook, mashing beans with a potato masher, about 5 minutes or until thickened. Season with salt and pepper to taste.Toss cabbage with remaining 1 1/2 tablespoons jalapeño brine liquid and a pinch of salt and pepper.In a small bowl, whisk together sour cream and remaining 1 tablespoon lime juice.To assemble, spread bean mixture on tortillas. Top with onion and peppers and a heap of cabbage. Sprinkle with crumbled cheese, drizzle with sour cream, and finally top with fresh cilantro and serve.