Description:
This is a recipe from my friend Maddalena. I don't want to lose in my email, so I'm storing it here. Thanks Maddalena!!! It's the most simple but truly delicious recipe I make on a regular basis. I've been making it for a several months and haven't tired of it yet. I usually have with a side salad or maybe a side of kale chips.
It's on my mind because I'm making it tonight.
Ingredients:
2 cans of black beans
1/2-3/4 large onion (Vidalia or similar)- cut up in pieces
Chunky Salsa (mild for the kids) (I always use the chipotle style)
Cilantro- maybe a handful cut up in small pieces, no stems
Olive Oil
Cheddar/jack cheese or a mix of both- shredded (I use daiya cheddar)
Salt
White Flour tortillas
Directions:
Put onion pieces in a pan with probably about 4 tablespoons of olive oil. Let the onion cook 5 minutes in the oil on low. Add the cans of black beans (keep the liquid that is in the can,just a little bit). Add approx 4-6 tablespoons of the salsa. And a sprinkle of salt (if your salsa is super salty you may not need it, it depends on the salsa). Sprinkle in the cilantro. Let the whole thing cook uncovered on low until you have your desired consistency (kind of thick). Cook it for 15 minutes uncovered on low, and 15-20 minutes covered on low. The longer you cook it the better, it enhances the flavor. Make sure you end up with something thick and not soupy (it will look soupy when you start cooking it).
In a frying pan, place the flour tortilla in the pan (no oil needed) and put a couple spoonfuls of black beans across the middle of the tortilla and sprinkle on jack/cheddar cheese over the black beans. Close the tortilla in half and let the cheese melt, and turn to the other side with a spatula, so that both sides of tortilla are a little crisp.
Then serve! It's great dipped in guacamole.
