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| 1 Dose | (15 oz) black beans; drained |
| 1 Esslöffel | chilli powder |
| 1 Esslöffel | vegetable oil |
| 1/2 Teelöffel | oregano dried |
| 1/4 Teelöffel | ground cumin |
| 1/8 Teelöffel | Salt optional |
| 1/4 Tasse | onion chopped |
| 1/4 Tasse | green bell pepper chopped |
| 2 | cloves garlic minced |
| 1 Dose | (4 oz) chopped green chiles; drained |
| 8 | 8-inch flour tortillas |
| 1 Tasse | monterey jack cheese shredded |
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Place beans in a bowl and mash to desired consistency. Set aside.
Combine next 5 ingredients in a 1 1/2 quart casserole. Cover with wax paper and microwave on high for 1 minute. Stir in onion, bell pepper, and garlic. Cover and microwave on high 1 to 2 minutes or until onion is tender, stirring after 30 seconds. Add beans and chiles and stir.
Lightly brush one side of each tortilla with water. Stack 4 tortillas and wrap in wax paper. Microwave on high for 30 to 45 seconds. Repeat procedure with remaining tortillas.
Spread 1/4 cup bean mixture down center of each tortilla, top each with 2 tablespoons of cheese and roll up. Place in an 11x7x2-inch baking dish. Cover with damp paper towels and microwave on high for 3 to 4 minutes, rotating dish a half turn after 1 1/2 minutes.
v2.0l.
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