2 tbsp. butter
1/2 c. chopped onion
1 can (4 oz.) chopped green chilies, undrained
2 c. or 1 can (16 oz.) refried beans
8 flour tortillas (8 in. size)
16 oz. Monterey Jack cheese. shredded
Salsa (below)
6 radishes, washed, sliced

1. Preheat oven to 350 degrees. 2. In hot butter in 10 inch skillet, saute' onion, stirring, until golden, about 5 minutes. Remove from heat. 3. Add green chilies and beans; mix well. 4. Spread each tortilla with 1/4 cup bean mixture. Top each with 2 tablespoons shredded cheese and 2 tablespoons salsa. Overlap burritos in center. Place, folded side down, in 2 quart baking dish. Sprinkle with remaining cheese. 5. Bake 15 minutes, or until heated through. 6. Before serving; garnish with remaining salsa and sliced radishes.

Makes 8 servings; $1.29 each.

SALSA:

1 can (1 lb. 12 oz.) tomatoes, drained and chopped
1 c. finely chopped onion
1 can (4 oz.) chopped green chilies
2 tsp. finely chopped canned Jalapena pepper
1 clove garlic, crushed
1/4 tsp. salt
Dash pepper
1/2 tsp. chili powder

1. In medium bowl, combine all ingredient; mix well 2. Let stand about 20 minutes to develop flavor.

Makes 2 1/2 cups.