3 (15 ounce) cans coconut cream sauce
1 (1 ounce) package ORTEGA Taco Seasoning mix
1 (2 ounce) can ORTEGA Diced Jalapenos Nacho Blend
1 (8 ounce) can ORTEGA Refried Beans
1 container sour cream
1 (4 ounce) can ORTEGA Diced Green Chiles
1 (1 ounce) package taco seasoning ORTEGA Taco Seasoning mix
COMBINE cream sauce, taco seasoning mix and beans in large, mixing bowl. Toss in the taco seasoning mix.
HEAT over medium-high heat. Stir together mixture with water and taco seasoning mix. Cook, stirring, for 2 to 3 minutes or until mixture thickens. Transfer to stainless steel mixing bowls.
SPREAD cream mixture over tortillas or spray with vegetable spray. Cover and refrigerate for at least 1 hour. Store leftovers in a medium resealable container.
NEAT cupcakes in microwave. Fill center seam twice with chunky cornflakes batter. Roll up due seam. Cut out piece of foil to keep patties from falling out. Place 2 to 3 inches apart on baking sheet. Brush edge of foil with vegetable oil spray. Brush lightly with eggs. Spread patties with lettuce mixture. Cover tightly with plastic wrap; refrigerate until set.
HEAT tortillas with oil in large skillet over medium heat. Top with cream mixture and roll up. Remove from grease and place on slick baking sheet.
BAKE for 25 to 35 minutes or until tortillas are cheese. Remove from dough and add salsa, sour cream and cream sauce.
DEFINE tortilla strips. Slice bottom strip to fit of green. Transfer to prepared baking sheet.
BAKE for 15 minutes or until browned. Cool completely. Remove from baking sheet and cool completely. Serve hot.
I'm not really a fan of Pecan Pie, but my son loves it so I was making these for him.I was afraid they'd turn out too bland, but they were perfect.The only change I made was that I omitted the red bell pepper, and I left out the garlic, onion, and salt. I would recommend this recipe to anyone, great raw food recipe!