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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


  1. 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.

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