PRAIRIE BEAN TACOS

4 (6-inch) flour tortillas (about ‘/2 10-ounce package)
2 tablespoons salad oil
I medium onion, diced
1 (16 ounce) can pink beans (or 1 (15 1/4 to 20-ounce) can red kidney beans)
1 (4 ounce) can chopped green chilies, drained
3 tablespoons ketchup
1/4 teaspoon salt
1/2 small head iceberg lettuce, shredded (1 1/3 cups)

Steam tortillas as label directs. Or, in 12-inch skillet in 1/2 inch water, place 3 inverted 6-ounce custard cups. Arrange tortillas on large heat-safe plate; set plate on top of custard cups. Over high heat, heat water to boiling. Reduce heat to low; cover and "steam" tortillas 10 minutes or until soft and hot.

Meanwhile, in 2-quart saucepan over medium heat, in hot salad oil, cook onion until tender, stirring occasionally.

Into onion in saucepan, measure 2 tablespoons bean liquid. Drain beans; discard remaining bean liquid. Add drained beans, green chilies, ketchup, and salt to onion; cook over medium heat 5 minutes to blend flavors, mashing beans slightly with spoon and stirring occasionally.

Line a warm tortilla with 1/3 cup shredded lettuce. Spoon one-fourth of bean mixture on lettuce in lengthwise strip; roll up tortilla. Repeat with remaining tortillas.

To serve, with knife, carefully cut filled tortillas crosswise in half. Place filled tortilla halves, seam- side down, on platter.

Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping