Here’s an easy weeknight meal or perhaps a party appetizer. I got this from an old Pampered Chef cookbook.
6 (7 inch) flour tortillas
1 (15 ounce) can black beans, rinsed and drained
4 green onions with tops, thinly sliced
3 Tbs salsa
2 cups shredded Mexican-style cheese
½ tomato chopped
Preheat oven to 400. Slice the tortillas into wedges using a pizza cutter. Spread out on a baking stone. I think if you don’t have one of these just put them on a pan with a little cooking spray on it. Bake for (recipe says 10 minutes) it took mine about 20 to turn into chips. While that’s cooking mix your beans, onions and salsa in a bowl. I also had a few chopped onions and red peppers left from last night so I threw those in. I really think you can add whatever toppings you like. Even some meat if you want. Take your chips out of the oven, top with 1 cup of cheese, then your bean mixture, then the other cup of cheese. Bake for another 3 minutes or until cheese melts. Take out and top with tomato. Serve with sour cream and guacamole. Just sour cream at the Reid house as I had no avocados. Enjoy! Kim