Contributed By: cnewkirk
Lou Jones
This is a nutritious, quick-to-assemble, freezable recipe. Easy to double or triple.
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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Rice, Pasta & Bread
Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Meal Type: Lunch
Entree
Sauces
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.
Nutrition Information