Categories: Mexican

Ingredients

• 12 corn tortillas
• 6 oz. Monterey Jack cheese, grated
• 2 tomatoes, chopped
• 15 oz. can black beans, drained and rinsed
• 1/2 tsp coarse salt
• Juice of 1/2 lime
• 1 tbsp. safflower or other vegetable oil

Directions

1. Preheat the oven to 425 with the racks in the upper and lower third positions. Lay out the tortillas on two rimmed baking sheets and scatter the cheese over them. Place in the oven for 1 to 2 minutes to melt the cheese.

2. Meanwhile, toss the tomatoes, black beans, salt and lime juice together in a bowl.

3. Distribute the bean mixture evenly over the melted cheese and roll up the tortillas. Arrange side by side, seam side-down, on one baking sheet. Brush the oil over the tops. Bake for 8 minutes, or until golden and crispy.

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