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    PrimaRecipes --> Vegetarian

    category: Vegetarian
    keywords: Main dish, Mexican
    servings: 10 servings
          4 c  Water; *
          1 lb Pinto Beans; Dried, *
        1/2 c  Onion; Finely Chopped, 1 Med
          2    Cloves Garlic
               Chiles; **
      1 1/2 ts Chicken Bouillon; Instant
        1/8 ts Cumin; Ground
        1/2 c  Vegetable Oil
      2 1/2 c  Cooked Chicken; Diced
         12    Flour Tortillas; ***
      1 1/2 c  Dairy Sour Cream
      1 1/2 c  Montery Jack Cheese;Shredded
        1/4 c  Green Onions w/Tops; Sliced
    * Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until beans are tender, about 3 hours adding water if necessary. Place half the beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth; pour into large bowl. Place remaining beans with just enough liquid to cover in workbowl. Cover and process until smooth; add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook uncovered, stirring frequently, until mixture is consistency of cake batter. Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas. Top with sour cream, cheese and green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.

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