Ingredients
1/4
lb pepper Jack cheese, coarsely grated (1 3/4 cups)
1/2
cup canned black beans, rinsed and drained
2
tbsp finely chopped fresh cilantro
1
to 2 tbsp vegetable oil
8
(7-inch) flour tortillas (not low-fat)
Directions
1.
Stir together cheese, beans, cilantro, and cumin.
2.
Heat 1 teaspoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then add a tortilla. Top with a scant 1/2 cup cheese mixture, spreading evenly, then top with 2 tablespoons salsa. Cover with another tortilla.
3.
Cook until underside is golden, 1 to 2 minutes. Carefully flip and cook until other tortilla is golden, 1 to 2 minutes more. Repeat with more oil and remaining tortillas, cheese mixture, and salsa. Serve cut into wedges.
New-York Restaurants
