9 (6 inch) corn tortillas
1/2 c. plus 1 tbsp. chopped sweet red pepper
1/2 c. plus 1 tbsp. chopped green pepper
1 lg. green onion, cut into 1/2 inch pieces
1 1/2 tbsp. chopped fresh cilantro
1 (16 oz.) can pinto beans, drained
1 tbsp. cider vinegar
1 tsp. lime juice
1/2 tsp. vegetable oil
1/8 tsp. salt
1/8t tsp. ground cumin
1/2 tsp. ground red pepper

Cut each tortilla into 8 wedges; place tortilla wedges on ungreased baking sheets. Bake at 350 degrees for 15 to 18 minutes or until crisp. Set aside. Position knife blade in food processor bowl; add sweet red and green pepper, onion, and cilantro. Process until finely chopped. Add beans and remaining ingredients; process until well blended. Serve dip with tortilla wedges.

Makes 12.