Meals Matter

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Contributed By: cnewkirk
Lou Jones

This is a nutritious, quick-to-assemble, freezable recipe. Easy to double or triple.

Ingredients

4 Green onions, sliced

2 cloves Garlic, minced

2 tablespoons Canola oil

2 cans Black beans, drained & rinsed

1 (16-oz. ) jar salsa

2 t. Chili powder

3 c. Shredded cheese (cheddar or MX blend)

8 Tortillas (soft taco size)

Sour cream (optional, for garnish)

Cilantro (optional, for garnish)

Tortilla chips (optional, for serving with salsa)

Preparation

Preheat oven to 400 degrees. Spray a baking dish with cooking spray and set aside.

Chop onion and garlic while heating oil in a large skillet. Cook onion and garlic in oil for 2 min., while you rinse/drain the beans and measure the salsa and chili powder. Add beans, 1/2 c. salsa, and chili powder to onions/garlic and heat through. Remove from heat and stir in 2 c. of the cheese.

Spread black bean mixture down center of each tortilla. Roll up, and place seam-side down in baking dish. Spoon extra salsa on top and sprinkle with remaining 1 c. cheese.

Bake for 15 minutes.

If desired, top with sour cream, cilantro, and/or extra green onion slices as a garnish.

Cook's Notes

This recipe can easily be halved or multiplied. It's a great one to prep, freeze, then thaw and bake in the oven. I often serve it with chips, salsa, and salad. Other onions can be substituted for the green onion.

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