Cheesy Tortillas with Black-Bean Puree
Trying to work meatless meals into your routine? A pot of hearty, healthy Cuban Black Beans makes a satisfying dish -- and enough leftovers for this recipe.
- Servings: 4
Source: Everyday Food, March 2012
- 4 cups cooked black beans with cooking liquid (reserved from Cuban Black Beans)
- 12 corn tortillas
- 1 1/2 cups shredded cheddar or Monterey Jack
- Shredded iceberg lettuce
- Thinly sliced avocado
- Diced tomato
In a food processor, blend beans with cooking liquid until smooth, adding up to 1 cup water to make a loose but not runny puree. Transfer to a small pot and heat over low. Working one at a time, toast tortillas in a skillet or over a gas burner, fill with cheese, and fold in half. Divide tortillas among four plates and top with bean puree, lettuce, avocado, and tomato.