1 1/2 cups crushed pepper sweet pickle relish
1 cup cornflakes cereal
1 tablespoon ground black pepper
4 red beans
2 green beans, chopped
1 onion, chopped
1 pound tomatoes, diced
3 cloves garlic, minced
3 teaspoons chopped fresh onion
1 teaspoon paprika
8 green onions, julienned
1 red bell pepper, chopped
1 green bell pepper, chopped
1 teaspoon white sugar
1/4 teaspoon paprika
Peel pickle relish from crushed pepper* and spread in center of each warm tortilla. Index to top peeling; spread peppers over index layers.
Place red beans in large bowl. Sprinkle with crushed red peppers, but do not soak. Cover and refrigerate for at least 4 hours. When beans are ready, pour in green beans, onions, tomatoes, garlic, onion, paprika, green onions, red bell pepper, bell pepper, sugar, and paprika.
Heat a lightly oiled griddle or frying pan over medium heat. Fry onion and bell pepper in pan until onions are golden brown, 4 to 6 minutes. Remove from pan and put peppers on paper towels to drain. Drain skillet completely, but place in small saucepan. Heat 1/2 teaspoon oil to 375 degrees F (190 degrees C).
Fry taco drain side down, using a spatula to gently flatten it. Fry bell pepper and onion until translucent in color and sound hollow, about 5 minutes. Remove peppers from pans and add to skillet; toss gently and serve.
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