Ingredients
1
package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
1
(16-ounce) can black bean refried beans
1
teaspoon taco seasoning
1/2
teaspoon kosher salt
1
cup salsa, more if needed
2
cups shredded cheese
1 1/2
cup cooked meat (I used shredded rotisserie chicken)
Optional toppings: tomatoes, sliced olives, diced avocado, sour cream, chopped cilantro
Preparation
Pre-heat the oven to 400°F. Line a baking sheet with foil or use a pizza pan. Place the tortillas on the pan and warm them in the oven for 3 minutes.
While the tortillas are cooking, heat the beans in a small sauce pan over medium-low heat for 2 to 3 minutes. Stir in 3 Tablespoons of salsa, taco seasoning and salt. Add more salt and pepper to taste.
Remove tortillas from the oven and spread the beans onto the top side of 5 tortillas. Sprinkle with cheese, add meat if desired and then top with another tortilla. Spread salsa on top of the tortilla and then add cheese. Bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
Top with fresh ingredients such as tomatoes, sliced olives, diced avocado, sour cream, chopped cilantro and then cut into 4 slices.
