A vegetarian dish that pleases even my meat-eating husband. Don't be fooled; it looks small but feeds six. Serve with Mexican rice for a flavorful, filling and inexpensive meal.
Tutorial is below. Thanks to my 9 year old, who offered to take the photographs.
One recipe refried beans (or two cans)
1 cup fresh cilantro
1 cup salsa
2 cups shredded cheddar cheese
1 cup black beans (or one can)
Preheat your oven to 400. With your refried beans still in the blender, add fresh cilantro and salsa and blend. Rinse black beans. On a foil covered baking sheet, place a tortilla. Spread about 1/2 cup of refried beans on the tortilla. Top with some of the black beans, then some of the cheese. Repeat, ending with a tortilla.
Cover with foil and bake for 40 minutes. Allow to cool before cutting. Using a serrated knife, cut into wedges and serve.
And now for the step by step:
First, add cilantro to the refried beans in the blender. Use a spoon to push the cilantro down into the blades. (I can hear the cilantro now.. "Nooo! Here come the blades!)
Add salsa and blend again.
If using canned black beans, rinse them in a colander.
Put a tortilla on your baking sheet. (You really needed a picture of this, didn't you? Couldn't figure it out yourself.)
Spread with refried beans. (More pictures of stuff you could do on your own.)
Top with black beans. (Hey, my daughter really wanted to take lots of pictures.)
And squish it down. This part is actually pretty important, otherwise the middle gets really tall and the sides fall down.
Cover in foil.
Bake at 400 for 40 minutes. It slices pretty well, but it's easiest if you let it cool for a bit and use a serrated knife. If I find it's sticking to the foil, I flip it over onto a cutting board first.