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
Preparation
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.
