Original Recipe on Taste As You Go - Serves 2-3 1 tablespoon extra-virgin olive oil 1/2 small red onion, diced 1/2 jalapeno, diced 1 15.5-ounce can black beans, rinsed and drained 1/4 cup fat-free, low-sodium chicken broth* Juice of half a lime Large handful fresh cilantro, chopped Shredded cheese Tortillas In a large skillet, heat the olive oil over medium heat. Add the onion and jalapeno until the onions are tender. Add the black beans, fajita seasoning, and broth. Bring to a low boil. Add the lime juice and fresh cilantro. Continue to cook for 30 seconds. Pull the beans off the heat and cover to keep warm. Meanwhile, heat a non-stick skillet or grill pan over medium heat. Place one tortilla in skillet or on grill pan. Cover with desired amount of shredded cheese. Spread desired amount of black bean filling on top of the cheese. Cover the bean mixture with more cheese and then a second tortilla. Be careful not to fill too much, as flipping will be difficult. Cook until tortilla is golden brown. Flip and cook on the other side until the other tortilla is golden brown and the cheese has melted. Remove to a cutting board and allow to cool for 15-20 second before cutting into wedges and serving. * If you want to make this dish vegetarian-friendly, you can substitute vegetable broth or water for the chicken broth. © Taste As You Go | All Rights Reserved. |