I got this recipe from the Sept. 2009 Ladies Home Journal Magazine. I added chicken and olives to the ones I made. Vickie said this is a keeper, but put less filling on each tortilla so she could have more tortillas.
Ingredients
4 6-inch corn tortillas
4 tsp olive oil
1 small onion, chopped
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
1 cup canned black beans, rinsed
1 cup tomato, seeded and chopped
1 cup jack, cheddar or mozzarella cheese, shredded
2 Tbsp chopped cilantro
Directions
Heat oven to 425 degrees. Lightly brush both sides of the tortillas with 1 tsp olive oil and place on ungreased baking sheet. Bake about 3 minutes per side until crisp and lightly browned.
Meanwhile, in a large skillet, heat 3 tsp oil over medium high heat. Add onion, jalapeno and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
Sprinkle tortillas with half of the cheese and top with bean mixture. Sprinkle evenly with the remaining cheese. Bake 4 minutes or until cheese is melted and sprinkle with cilantro.
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