3 c. black beans, cooked (or 2 (15 oz.) cans)
1 c. salsa
2 c. shredded cheese (optional)
10 corn tortillas (8 inch)
In a bowl, mash the beans and add salsa. Place 5 tortillas on ungreased baking sheets. Spread the bean mixture on the tortillas. Sprinkle with cheese, if desired, and top with the remaining tortillas. Bake at 350 degrees for 15 to 18 minutes or until crisp and heated through. Cut into wedges. Can be served with sour cream and salsa.
Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!
Photo found at eating well.com