Mexican food is one of my all time favorite cuisines. There are so many things I love including burritos, nachos, enchiladas, tacos… I could go on. It also happens to be one of my favorite kinds of food to make at home, because it is SO easy to make delicious, fresh, and healthy versions in my own kitchen.
This past Sunday, I made a huge batch of those Black Beans that Will Change Your Life, and have been using them in taco salads, burritos, and rice and beans for lunches and dinners all week. Monday night, I tried a new experiment in the kitchen, and it turned out so great I just had to share!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Difficulty: Easy
- 7 pts+ for entire recipe
- Cooking spray
- 2 corn tortillas
- 1/2 cup beans of choice (you can use refried, black, pinto, etc)
- 1 oz. shredded mozz (I used the kind from Trader Joe’s)
- Toppings of choice:
- sliced black olives
- 1 oz. avocado
- red onion
First, preheat your oven to 350º.
Next, heat up a pan over medium heat and spray with cooking spray.
Heat up your corn tortillas one by one, spraying each side with cooking spray before flipping.
Once both sides are heated (about 1-2 minutes per side), transfer one tortilla to your baking vehicle. I just used tin foil for this.
If you’re not using refried beans, mash your beans with a fork and heat them for 30 seconds in the microwave. If you’re using plain canned beans, spice them up a little bit with some cumin and/or spices of choice. If you’re using the black beans I used, nothing else is needed.
Next, spread them on the tortilla, keeping them a little away from the edge like so:
Sprinkle with about half of the cheese.
And then top it with the second corn tortilla.
Sprinkle with remaining cheese.
And add your toppings of choice, for me just the olives and red onions at this point.
If I could go back and do it again, I’d add a thin layer of salsa underneath the cheese, so I recommend you do that!
Next, bake it for 10 minutes in the preheated oven, until the cheese is bubbly and melted.
Finally, add fresh toppings of choice – cilantro and avocado for me!
Cut into triangles.
I served mine with a nice serving of salsa for dipping and orange pepper strips on the side, and this was a delicious and super satisfying dinner. I’m not sure how well it would hold up as leftovers, but the same ingredients are very easily turned into a taco salad, which is what I’m having for lunch today! This is super simple, so it’s hard to even call it a recipe, but I think the concept is fun and totally transformable based on your preferences and what’s in your kitchen. Enjoy!
What is your favorite type of cuisine?
Mine is a three way tie between Japanese (sushi), Mexican, and Vietnamese.