| 3 | c | Boiled potatoes; diced 1/2" |
| 3 | tb | Olive oil; divided use |
| 1 | sm | White onion; chopped |
| 2 | | Cloves garlic; crushed |
| 1/2 | c | Chopped red bell pepper |
| 1/2 | c | Chopped green bell pepper |
| 4 | tb | Roasted peppers, mild; diced jalapenos |
| 2 | tb | Fresh cilantro; chopped |
| 7 | oz | Refried beans |
| | Salt and pepper |
| 1 | pn | Ground cinnamon |
| 1/4 | ts | New Mexico Chili Powder; or more to taste |
| 4 | md | Flour tortillas |
| 1 | c | Monterey jack cheese; grated |
| | Fresh cilantro sprigs |
| | Vegetable cooking spray; no alcohol |
| | SALSA |
| 16 | oz | Canned tomatoes; peeled |
| | Diced in juice |
| 1/2 | c | Cucumber; diced |
| 2 | | Chopped scallions; with 2" greens |
| 1 | tb | Chopped fresh cilantro |
| 1/2 | c | V-8 vegetable juice, Tangy; or less |
| | Tabasco sauce; optional |
| ts | Fresh lime juice; for accompaniment |
