Instructions: Soft flour tortillas, 7 to 9 inch diameter, are filled with potatoes, bell= peppers, and refried beans. We substituted a can of pintos that was preseasoned with a bit of chipotle chili; coarsely chopped rather than mashed the beans. This version is spicier than the original.

* Prepare the potatoes first. Drain and air cool.
* Heat a little oil in large skillet, saute onion and garlic until softened. Add a most of or all of the remaining oil and add the bell peppers, potatoes, diced chili, and cook for about 4 to 5 minutes until potatoes are a warm brown. Add the beans and mix well. Season with salt, pepper, cilantro, chili powder. Heat through.

* Use vegetable spray to lightly coat a cookie sheet. Set oven to 350F/180C.
* Lay a tortilla on a cutting board and fill with 1/4 of the skillets mixture, along one edge so that you can roll the tortilla into a buritto. Place the tortilla on the sheet with folded side up; repeat. Use a little vegetable spray on each folded tortilla.
* Scatter the grated cheese on top along the fold. Bake for 20 to 25 minutes.
** Meanwhile, mix the salsa ingredients in order listed, adding more or less tomato juice as needed. Do not add the lime juice at this time. Use a hot pepper sauce sparingly to taste. Refrigerate until ready to serve. Stir and refresh with lime juice. (Note: leave peel on cucumber for more color and fiber.

Scrub well.)

Cooks TIP: If tortillas have been in the refrigerator for a while, put a splatter screen on top of the pot while the potatoes are cooking and soften the tortillas with steam. Wrap in foil, if necessary, to keep warm and pliable.

Jack or Cheddar cheese to around 480 cals, 16 grams fat. Pat H. McRecipe,

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