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A simple, tasty supper for warm days. I found it very easy to burn them under the broiler, and the bottoms remained soft, so next time I'm planning to use the oven and see how they turn out.
INGREDIENTS
1 Tbsp olive oil
1 1/2 tsp minced garlic
2 c chopped plum tomatoes (or one can diced if you're me and can't be bothered with fiddling)
1/2 c chopped cilantro
1 15-oz can black bean, rinsed and drained
4 8-inch flour tortillas
Cooking spray
3/4 (3 oz) shredded cheese of your preference
Salsa:
1 c whole-kernal corn
1/2 c chopped cilantro
2 Tbsp lime juice
1/2 tsp minced garlic
1 red bell pepper, chopped
INSTRUCTIONS
- Preheat the broiler (or oven).
- To prepare the salsa, combine ingredients in a small saucepan. Bring to a boil over high heat and cook 2 minutes, stirring frequently.
- Heat olive oil in a large skillet over medium-high heat. Add garlic, cook 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally.
- Place tortillas on a baking sheet coated with cooking spray. Top each with 1/2 cup bean mixture and 3 Tbsp cheese; fold in half. Lightly coat tops with cooking spray.
- Broil 3 minutes or until cheese melts and tortillas begin to brown.
Serves 4 (in theory).
REFERENCE
Cooking Light, issue unknown.
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Except where noted, all material on this site is © 2004 Rebecca J. Stevenson
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