Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe

  2. 1 pound asparagus, cut into 1/2-inch pieces, steamed until tender-crisp

  3. 1 (15-ounce) can pinto beans, rinsed and drained

  4. 1 (15-ounce) can black beans, rinsed and drained

  5. 2 cups shredded Monterey Jack cheese

  6. 1 cup chopped ripe olives

  7. 8 (10-inch) flour tortillas

  8. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 °F (205°C).

  2. Combine salsa, asparagus, pinto and black beans, cheese and olives. Place one tortilla on a cutting board; spoon about 3/4 cup filling along one side. Roll up tightly, keeping seam side down. Cut into 4 pieces; place on baking sheet. Repeat with remaining tortillas and filling. Brush bites lightly with melted butter.

  3. Bake for 8 to 10 minutes or until crispy. Serve warm.


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