Serves: 6
  • 6 whole-grain tortillas
  • 1 tbsp canola oil, divided
  • 1 garlic clove, minced
  • ½ tsp cumin
  • 398-mL can black beans, drained and rinsed
  • ½ cup water
  • ½ tsp salt
  • ½ cup reduced-fat cheddar
  • 1 ripe avocado, peeled and diced
  • ½ cup low-fat sour cream
  • 1 tomato, diced
  • 1 green onion, thinly sliced
  • ¼ cup chopped pickled jalapenos
  • ¼ cup cilantro
  1. POSITION racks in top and bottom thirds of oven. Preheat to 400F. Stack tortillas and slice into 8 wedges each. Arrange on 2 baking sheets, then brush both sides of tortillas with 2 tsp oil. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until golden, 5 to 6 min. Transfer to a rack. Preheat broiler.
  2. HEAT a medium saucepan over medium- high. Add remaining 1 tsp oil, then garlic and cumin. Stir constantly until fragrant, 1 min. Add beans and water. Continue cooking until beans are soft and most of liquid is absorbed, 5 to 7 min. Mash with a potato masher until creamy and thick. Stir in salt.
  3. ARRANGE baked tortillas on an ovenproof plate or dish. Layer with ¼ cup cheddar, then beans and remaining ¼ cup cheddar. Broil in top third of oven until cheese is melted, 1 min. Top with avocado, sour cream, tomato, green onion, jalapeno and cilantro.


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