Ingredients
4
6-inch corn tortillas
4
teaspoons olive oil
1
medium onion, chopped
1
cup canned black beans, rinsed and drained
1
cup chopped seeded tomato
1
cup shredded reduced-fat Monterey Jack, cheddar, or mozzarella cheese (4 ounces)
2
tablespoons chopped fresh cilantro
1
clove garlic, minced
1
fresh jalapeño chile pepper, seeded and finely chopped
Preparation
Preheat oven to 425° F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.
Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.
