Saturday, February 2, 2019

  • 6 corn tortillas
  • cooking spray
  • 1 can black beans
  • Vegan shredded cheese
  • Jalapenos, diced
  • salsa
Avocado Salsa
  • 1 cup chopped fresh tomato
  • 1/2 Hass avocado, chopped
  • 1 garlic clove, crushed (garlic powder)
  • 1 Tbsp balsamic vinegar
  • 1/2 cup Fiesta corn (or any corn)
  • 2 Tbsp minced onions
  • 1 Tbsp cilantro
  • salt and pepper, to taste
    1. Preheat oven to 425° F. Place tortillas on an ungreased baking sheet. Lightly mist tortillas on both sides with cooking spray. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.
    2. Mix all ingredients for the avocado salsa in a bowl.

  • 3.  Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add salsa, garlic, and black beans.

  • 4.  .  Sprinkle tortillas with some shredded cheese. Spoon the bean mixture over the cheese. Top with avocado salsa.. Bake about 4 minutes or until cheese is melted. Sprinkle with cheese, if desired.



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