Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. bean sprouts

  3. cup 1/2 cooked and drained Anasazi beans

  4. cup 3 fine sea salt

  5. tsp 1 finely ground black pepper

  6. tsp 1/4 garlic, minced

  7. clove

  8. 3-4 medium flour tortillas

  9. number

  10. 4 olive oil for brushing

  11. tsp 1-2 olive oil or butter

  12. tbsp 2 onion, finely chopped

  13. small 1 peeled, seeded, and chopped tomato

  14. cup 1/2 Salsa

  15. to taste shredded iceberg lettuce

  16. cup 1 sliced olives

  17. cup 1/4 Zip or chili powder

  18. tsp 1/2

Instructions Jump to Ingredients ↑

  1. Brush the tortillas with olive oil and place between paper towels. Microwave on high 3-4 minutes. Rearrange the tortillas and microwave another 2-3 minutes, or as needed to crispen and brown slightly. Place on baking sheets. Preheat oven to 400 degrees. In a skillet, heat oil or butter and saute the onion and garlic. Add Anasazi beans, mix well, and season with salt, pepper, and Zip or chili powder. Layer the ingredients on each tortilla with the bean mixture, bean sprouts, tomatoes, lettuce, and olives. Bake for 10 minutes. Arrange on heated plates and pass the salsa.


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