Cheesy Tortillas with Black-Bean Puree
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Everyday Food, March 2012
- Yield Serves 4
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Ingredients
- 4 cups cooked black beans with cooking liquid
- 12 corn tortillas
- 1 1/2 cups shredded cheddar or Monterey Jack
- Shredded iceberg lettuce
- Thinly sliced avocado
- Diced tomato
Directions
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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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