Pinto and Pepper Jack Tacos

Prep Time: 25 mins | Cook Time: 12 mins | Course: Dinner | Servings: 10

Pepper jack cheese with refried beans, iceberg lettuce, green onion, cilantro, avocado, olive, tomato and cheddar drizzled with a sour cream and salsa dressing. These are vegetarian but of course, you could add cooked ground beef or shredded chicken on top of the beans, etc.

20 corn tortillas

2 cups pinto beans, homemade, refried, or canned and rinsed

2 cups pepperjack cheese

Olive oil spray

½ head iceberg lettuce, sliced thin

1 bunch cilantro, chopped

5 green onions, sliced

4 oz sliced black olives

1 avocado, diced

3 roma tomatoes, diced

2 cups cheddar cheese, shredded

1 cup salsa

1 cup sour cream

Preheat the oven to 400*. Spray oil a 9.13 baking dish and set to one side of your workstation. Place tortillas in two stacks on a paper towel-lined plate (microwavable) and cover them with a damp paper towel. Microwave for 2 minutes and keep one half covered while you work with the first stack. Add about 1 tablespoon of pepper jack cheese shreds on top, then a couple of tablespoons of the pinto beans. Fold and set in the prepared dish. Repeat until you have about two sets of ten tortillas lined side by side. Spray the tortillas with a burst of oil and bake for about 10-12 minutes. The tortillas will be basically soft with a bit of crunchiness on the tops. The cheese and beans should be melted and hot.

Cut lettuce as thin as you can get it, add chopped cilantro and green onions into a bowl, and toss to mix. Spread a layer of lettuce mix into the tacos, and top with olives, avocado, tomatoes, and cheese. Mix salsa and sour cream together in a small bowl and drizzle over the top of each taco. Place any extra sauce on the table for passing around.

Pinto Beans: https://denosdiner.com/dinner/pinto-beans