canned black beans, 1 cup of liquid preserved, rinsed
distilled white vinegar
fresh corn kernels
jalapeño jack cheese, shredded
avocado, thinly sliced
fresh cilantro, sprigs
SALSA: In a medium bowl, combine the chili, tomatoes, bell pepper, line juice and chopped cilantro. Season to taste with salt. If made ahead, cover and let stand for up to 6 hours.
BLACK BEANS: Heat salad oil in a wide frying pan over medium heat. Add onion, garlic. Cook, stirring often, until onion is soft and lightly browned, about 8 to 10 minutes. Add beans to onion mixture with the ½ cup of liquid and vinegar. Coarsely mash beans with a spoon. Spoon beans onto a large ovenproof platter, spreading into about a 10" oval. Layer with corn and cheese.
Bake in a 400°F oven until heated through, about 10 minutes.
Meanwhile, wrap tortillas in foil and heat in the oven until hot, about 10 minutes.
Garnish bean mixture with avocado and cilantro. Spoon into tortillas. Serve with Tomato Salsa to add to taste.
2 to 4 servings per recipe
Serving size 1 serving
Amount per serving Calories748
% Daily Value*
Total Fat 23g
Saturated Fat 5g
Total Carbohydrate 112g
Includes Added Sugars
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.