START TO FINISH: 20 minutes OVEN: 425°F MAKES 4 servings
4 6-inch corn tortillas*
4 teaspoons olive oil
1⁄2 cup chopped onion (1 medium)
1 fresh jalapeño chile pepper, seeded and finely chopped**
1 clove garlic, minced
1 cup canned black beans, rinsed and drained
1 cup seeded and chopped tomato (2 medium)
1 cup shredded Monterey Jack, cheddar, or mozzarella cheese (4 ounces)
2 tablespoons snipped fresh cilantro
1 Preheat oven to 425°F. Lightly brush both sides of tortillas with 1 teaspoon of the oil. Place tortillas on an ungreased baking sheet. Bake about 6 minutes or until light brown and crisp, turning once.
2 Meanwhile, in a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender, stirring occasionally. Stir in drained black beans and tomato; heat through.
3 Sprinkle tortillas with 1⁄2 cup of the cheese. Spoon bean mixture onto tortillas; sprinkle with the remaining 1⁄2 cup cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.
PER SERVING: 231 cal., 11 g total fat (4 g sat. fat), 20 mg chol., 496 mg sodium, 25 g carb., 6 g fiber, 12 g pro.
*tip
If you prefer, substitute tostada shells for the corn tortillas. Reduce the amount of oil to 1 tablespoon and omit Step 1.
**tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Vegan Icon make it vegan
Substitute desired soy cheese for the Monterey Jack, Cheddar, or mozzarella cheese.
