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My version of a Mexican favorite, with less time spent making them and more time devoted to eating them!
Heat oven to 400°F.
Brown meat with peppers over medium heat in a large nonstick skillet. Stir in 1 1/2 cups salsa and the can of black beans; simmer 5-7 minutes, stirring occasionally. Remove from heat; stir in 1 cup cheese.
Spread 1/4 cup of the remaining salsa onto the bottom of a 13×9-inch baking dish.
Brush dressing lightly over both sides of the tortillas. Stack 4 tortillas; cover them with a damp paper towel. Microwave the tortillas for about 20 seconds or just until warmed and easy to fold. Repeat until all tortillas have been coated in dressing and micro-waved.
Spoon about 1/3 cup of the meat mixture down center of each tortilla; roll up tortilla. Place the filled tortilla, seam-side down, over the salsa in the dish. Repeat with remaining tortillas and filling. Top with remaining salsa; cover the pan with foil.
Bake for 20 minutes or until heated through. Remove foil. Top with remaining cheese. Bake, uncovered, 2 to 3 minutes or until melted.
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