These make a quick meal if you use canned beans, store-bought tortillas, and store-bought salsa; you can also make the tortillas and salsa on a rainy day and have them on hand. In either case try experimenting with toppings such as avocado slices, shredded lettuce, or crumbled fried tofu, just to name a few. This is a great menu for kids both to make and to eat.

SERVES 4

5 tablespoons oil

2 cloves garlic, minced

2 medium onions, finely diced

Two 15-ounce cans kidney beans or blackВ beansimageВ (4 cups cooked), drained, rinsed, and drained again

1 cup water

Eight 6-inch wheat tortillas

3 cups (9 ounces) grated Monterey Jack cheese

ВЅ cup sour cream

Salsa

  1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and onions and saut until the onions are tender, about 10 minutes.
  2. Add the beans and water and simmer for 5 minutes. Mash half of the beans with the back of a spoon and stir to mix. Keep warm over low heat while preparing the tortillas.
  3. Turn the oven on broil. Brush the tortillas on both sides with the 3 remaining tablespoons of oil. Lay them on a cookie sheet (do this in batches) and broil on both sides until lightly golden.
  4. Divide the beans equally and spread on each tortilla. Top with equal amounts of grated cheese.
  5. Return to the broiler and broil until the cheese is melted and bubbly.
  6. Remove from the oven and spread an equal portion of sour cream in the center of each. Serve immediately and let each person spoon on salsa to taste.