This dish makes use of leftovers from our Stewed Collard Greens and White Beans recipe.
Toast tortillas in a large skillet until crisp, about 2 minutes per side.
Top one tortilla with 1/4 cup cheese, collard greens and beans, and another 1/4 cup cheese. Top with remaining tortilla and toast until cheese is melted, about 6 minutes, flipping once. Serve with salsa.