Refried Beans With Tortillas

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 green chili pepper, seeded and chopped
• 14 ounces canned red kidney beans, drained
• 14 ounces canned pinto beans, drained
• 2 tablespoons chopped fresh cilantro
• 2/3 cup vegetable broth
• 8 wheat flour tortillas
• 1/4 cup grated colby cheese
• salt and pepper
• Relish
• 4 scallions, chopped
• 1 red onion, chopped
• 1 green chili pepper, seeded and chopped
• 1 tablespoon garlic wine vinegar
• 1 teaspoon superfine sugar
• 1 tomatoes, chopped

1. Heat the oil in a large skillet.
2. Add the chopped onion and saute for 3 to 5 minutes.
3. Add the garlic and chile and cook for 1 minute.
4. Put all the beans into a bowl, mash with a potato masher, then stir into the pan with the cilantro.
5. Stir in the bouillon.
6. Cook the beans, stirring, for 5 minutes, until soft.
7. Place the tortillas on a cookie sheet and heat through in a warm oven for 1 to 2 minutes.
8. To make the relish, put all of the ingredients into a bowl and mix together well.
9. Spoon the beans into serving dishes and top with the cheese- Season well.
10. Roll the warm tortillas and serve with the relish and beans.

olive oil, onion, garlic, green chili pepper, red kidney beans, pinto beans, fresh cilantro, vegetable broth, flour tortillas, colby cheese, salt, scallions, red onion, green chili pepper, garlic wine vinegar, sugar, tomatoes

Taken from www.food.com/recipe/refried-beans-with-tortillas-131030 (may not work)