1 medium tomato, seeded and chopped
2 onions, chopped
1 medium green bell pepper, chopped
1 (16 ounce) can sliced white beans, rinsed and drained
1 (4 ounce) can chopped green chile peppers, drained
1 (8 ounce) package taco seasoning mix
1 tablespoon distilled white vinegar
6 (5.5 ounce) cans sliced black olives, divided
1 1/2 tablespoons chopped fresh chives
1/4 cup chopped fresh parsley
1/4 cup chopped fresh green onions
2 tablespoons margarine
Place tomato, onion, bell pepper and white beans in a large bowl.
Layer with tomato mixture and chiles.
Refrigerate 4 hours, until meat is tender. Drain, and reserve.
Heat margarine in a medium skillet over medium heat, and lightly brown the center of the rolls. Roll into 1 inch balls and place them on the grill. Brush with reserved tomato juice.
When large rolls of meat are released from the refrigerator, brush with margarine. Roll meat further in tomato seasoning, then brown in vinegar and olives. Brush with green onion cut, and continue with chives, parsley, green onions, olives, parsley and olives.
Grill tortillas on all sides of heat for 15 minutes, or until heated through. Place on a broiler pan or baking sheet.
⭐ ⭐ ⭐ ⭐