Really good and quick--15 minutes. Recipe found below. I used the corn ones--they toast up nicely.
You can go to the above link for her version--I did it slightly differently. She adds some seasonings and things so you can go to link to see the difference.
INGREDIENTS
- 8 corn tortillas (used the 6 in soft type that come in a pack)
- 1 15oz can refried beans (see note)
- 1 15oz can black beans, rinsed and drained
- 1 cup pico de gallo (me-1 onion, 2 plum tomatoes, cilantro, basil chopped)
- ⅓ cup cheddar cheese
- Fresh cilantro, chopped (optional)
- sour cream (I used low fat)
- can corn drained
- black olives sliced and drained
INSTRUCTIONS
- Set the oven to broil.
- While the oven heats up, line a baking sheet with parchment paper. Usually you can't use parchment under the broiler, but it worked ok for me since it was only for about 2 minutes at the final temperature.
- Bake the tortillas in the preheating oven for 2-3 minutes (note-this is while it is preheating). Depending on how quickly your oven heats up, you may need to keep a close eye on these! You want them lightly browned and beginning to crisp.
- Meanwhile -or before this -chop up your veggies and preparations for toppings.
- Remove the tortillas from the oven and spread about 3 tablespoons of refried beans on each tortilla.
- Add ¼ cup of black beans on top. Sprinkle some corn on with the black beans.
- Place in the oven and broil for 2- 3 minutes on the medium rack until the edges of the tortillas get crispy and the beans are heated through.
- Remove from the oven and top with pico de gallo, cheese and cilantro and a dash of sour cream if desired. You can also use picante sauce if desired.
- I just placed the pico de gallo ingredients in the food processor for quick chopping. I had chopped the onions and tomatoes a bit first then added to the processor with the basil and cilantro.
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