2 16 oz cans black beans with liquid
2 teaspoons chili powder
1/2 teaspoon cumin
1 clove garlic
1 bay leaf
12 6 inch tortillas
6 green onions; minced
2 tomatoes; chopped
1 cup cheddar; grated
In medium saucepan combine beans, bean liquid, chili powder, cumin, garlic and bay leaf. Simmer 10 minutes, remove bay leaf. Drain bean mixture, reserving liquid. Mash beans, adding liquid until desired texture.
Preheat oven 400.
Fill tortillas with 1-2 tablespoons heaping bean mixture, and top with green onions and tomatoes, and cheese. Roll up tube shaped and place in 9×13
pan, seam side down.
Bake until lightly browned, about 15 minutes.
Use any leftover beans for dipping, or use salsa, sour cream or yogurt.
Wilton Recipe Right 9×13 Oblong Pan with Cover