Simple. Easy. Delicious.
(And, my kids love them!)
(Adapted from Martha Stewart)
12 corn tortillas
6 ounces grated pepper jack cheese
2 tomatoes, seeded and finely chopped
1 1/2 cups black beans cooked, rinsed and drained (about 3/4 cup dry or 1, 15oz. can)
2 green onions, sliced
1/4 cup diced pickled jalapeños (optional)
1/2 teaspoon sea salt
juice of 1/2 a lime
1 tablespoon vegetable oil
1. Preheat the oven to 425 degrees.
2. Lay the tortillas out on cookie sheet pans and top with the cheese. Bake for about 2 minutes, until the cheese is melted.
3. Meanwhile, mix the tomatoes, black beans, green onions, jalapeños, salt and lime juice together. Distribute evenly over the tortillas and roll up.
4. Place seam side down and brush with the oil. Bake for about 8-10 minutes, until crisp.
Linked to: Delightfully Dowling , Mrs. Happy Homemaker, Midnight Maniac , Day 2 Day Joy, Gooseberry Patch,
Recipe Lion, FaveDiets, Stuffed and Nonsense
Featured on: TasteSpotting