The Swiss cheese was the ingredient I shied away from the most at the beginning. I love cheese, but Swiss has never been a favorite of mine. It works pretty well with the other ingredients, though, so I'd definitely recommend it. Additionally, the bean/tomato sauce process does seem kinda strange the first time. But trust me, it's worth it!!!
1 part vegetable oil (we used 1 1/2 c oil/milk/water to make 15 tortillas)
1 part milk
1 part water
- Begin by mixing equal parts oil, milk, and water. Add flour and continue to mix until batter becomes a thick consistency.
- Keep adding flour, kneading until mixture becomes doughy.
- Separate dough into small balls. They should fit in your cupped hand.
- Roll out the dough. Try for somewhat round and very thin tortillas. They shrink up and thicken a bit in the pan.
- Sprinkle a bit of salt into a heated frying pan. Transfer one tortilla into the frying pan. As it cooks, the color will change slightly. Once the bottom is thicker and a more golden color, use a spatula, or if you're like Thomas, your hands, to flip it over and cook the other side.
- Stack cooked tortillas until filling is ready!
2 cans Cannellini beans (White Kidney beans)
1 small (8-0z) can tomato sauce
spices: cumin, thyme, basil, salt to taste
- Drain beans. Combine beans and tomato sauce in a saucepan. Save one bean can; remove label and wash.
- Drain off a bit of the tomato sauce and use the clean can to mash the beans.
- Add spices to taste. Thomas likes a lot of cumin.
- Cook bean mixture on the stovetop until heated.
1 green bell pepper, chopped
2 tomatoes, diced
grated Swiss cheese
Begin with a tortilla. Spread on a bit of the bean mixture and some sour cream. Add grated Swiss cheese and sprinkle in a few tomatoes and peppers. fold bottom up and sides around. ENJOY!!