Yield: 4 servings
Measure | Ingredient |
---|---|
15 ounces | Can black beans, drained |
¼ cup | Chopped tomato |
3 tablespoons | Chopped cilantro |
12 eaches | Black olives, pitted, sliced |
8 eaches | 6\" wholewheat tortillas |
4 ounces | Soy cheese/jalapeno jack, shredded |
32 eaches | Spinach leaves, shredded |
4 tablespoons | Hot salsa |
Mash beans. Stir in tomato, cilantro & olives. Spread evenly onto 4 tortillas. Sprinkle with cheese, spinach & salsa. Top with remaining tortillas.
Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12 minutes. Cut into wedges & serve.
"Vegetarian Times" July, 1993