Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | (15 oz) can black beans rinsed and drained |
½ teaspoon | Chili powder |
6 \N | (6-inch) corn tortillas |
¼ cup | Minced fresh cilantro |
1 \N | Lime, cut into six wedges |
2 \N | (4 oz) can chopped green chiles, undrained |
¾ cup | (3 oz) shredded cheddar cheese |
\N \N | Fresh or commercial salsa |
\N \N | Mash beans; add chili powder, stirring well. Spread |
\N \N | About three tablespoons bean mixture on each tortilla. |
\N \N | Sprinkle with cilantro, and squeeze 1 lime wedge over |
\N \N | Each. Top each tortilla with 2 tablespoons green chiles |
\N \N | And 2 tablespoons cheese. Bake tortillas at 450~ for 3 to |
5 \N | Minutes or until cheese melts. Serve with fresh salsa. |
*/\\/\\ichael* & Ms. /\\/\\ | /-\\ /\\/\\ | *\\/\\/eslie*