INGREDIENTS
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• 1 cup milk
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• 1 tablespoon butter
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• 2/3 cup Idaho® Spuds™ Signature Potato Bits
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• 2 tablespoons chopped cilantro (optional)
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• 2 tablespoons finely chopped onion
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• 1 clove garlic, finely chopped (1 tsp)
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• 2 teaspoons chili powder
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• 1/2 teaspoon salt
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• 1 can (15 oz) pinto or black beans, drained and rinsed
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• 10 8-inch flour tortillas
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• 1-1/2 cups shredded Monterey Jack cheese (6 oz)
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• Salsa for serving