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Gallery Cheesy Tortillas with Black-Bean Puree Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 cups cooked black beans with cooking liquid (reserved from Cuban Black Beans) 12 corn tortillas 1 1/2 cups shredded cheddar or Monterey Jack Shredded iceberg lettuce Thinly sliced avocado Diced tomato
Gallery Cheesy Tortillas with Black-Bean Puree
Recipe Summary Servings: 4
Gallery
Cheesy Tortillas with Black-Bean Puree
Cheesy Tortillas with Black-Bean Puree
Cheesy Tortillas with Black-Bean Puree
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 cups cooked black beans with cooking liquid (reserved from Cuban Black Beans) 12 corn tortillas 1 1/2 cups shredded cheddar or Monterey Jack Shredded iceberg lettuce Thinly sliced avocado Diced tomato
Directions
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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All Reviews for Cheesy Tortillas with Black-Bean Puree
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cheesy Tortillas with Black-Bean Puree
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
