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
- 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.
- 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.
- 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.
- Divide the beans equally and spread on each tortilla. Top with equal amounts of grated cheese.
- Return to the broiler and broil until the cheese is melted and bubbly.
- 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.
