No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Cheesy Tortillas with Black-Bean Puree

Source: Everyday Food, March 2012


  • 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


  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.


Reviews (0)

Related Topics