- 1
Ingredients
- 1 teaspoon extra-virgin olive oil
- 4 garlic cloves minced
- 2 (15-ounce) cans black beans rinsed and drained
- 1/4 cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sun-dried tomato paste
- 1/4 teaspoon salt divided
- 1/4 teaspoon coarsely ground pepper divided
- 1 (14 1/2-ounce) can plum tomatoes undrained
- 1/4 cup dry red wine
- 12 (6-inch) corn tortillas
- 3/4 cup (3-ounces) crumbled goat cheese
- Fresh Tomato-and-Corn Salsa
Preparation
Step 1
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and black beans, and sauté 2 minutes. Remove from heat; stir in water, cilantro, tomato paste, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Reserve 1 cup bean mixture; set remaining bean mixture aside.
Place the tomatoes, wine, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a blender, and process until smooth. Reserve 1 cup tomato mixture. Pour remaining tomato mixture into a bowl; set aside.
Place the reserved 1 cup bean mixture and reserved 1 cup tomato mixture in blender, and process until smooth. Set tomato-bean mixture aside.
Preheat oven to 350º.
Place 2 tortillas, side by side, on a foil-lined baking sheet. Spoon 3 tablespoons tomato-bean mixture over each tortilla; top each with 2 tablespoons remaining bean mixture, 1 tablespoon goat cheese, and 1 tortilla. Repeat procedure 4 times ending with tortillas. Gently press top of each tortilla stack.
Bake at 350º for 15 minutes or until thoroughly heated. Cut each stack into 4 wedges. Spoon the remaining tomato mixture over wedges, and top with Fresh Tomato-and-Corn Salsa.
Serving Size: 1 wedge, 21/2 tablespoons sauce, and 1/4 cup salsa
You'll also love
-
Filet Mignon with Roasted Potatoes... 5/5 (1 Votes) -
Smothered Squash and Pinto Beans 0/5 (0 Votes)
You'll also love
-
Lima Bean Soup Crock Pot 0/5 (0 Votes) -
Chicken with Black Beans and... 0/5 (0 Votes)