Ingredients

The following ingredients have 4 Servings
  • 4 6-inch corn tortillas
  • 4 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 cup canned black beans, rinsed and drained
  • 1 cup chopped seeded tomato
  • 1 cup shredded reduced-fat Monterey Jack, cheddar, or mozzarella cheese (4 ounces)
  • 2 tablespoons chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 fresh jalapeño chile pepper, seeded and finely chopped

Instruction

  • Preheat oven to 425° F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.
  • Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
  • Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.