Ingredients:
- Black bean - 3/4 cup
- Medium onion - 1, finely chopped
- Tomato puree - 1/4 cup
- Red chilli powder - 1 tsp
- Salt - to taste
- Tortillas - 5 to 6
- Cheddar cheese - 1/4 cup
- Oil - 4 tbsp
Directions:
- If you are using canned beans discard the water rinse it and use, otherwise pressure cook the black bean or under instruction. After cooked mash it roughly. Do not make it to paste.
- Heat 3 tsp of oil in a non stick pan, add the chopped onion and cook for 2 to 3 minutes.
- Add tomato puree, after 2 minutes add red chilly powder and salt. Then add the mashed beans and stir for 5 minutes, till all the liquid evaporates.
- Place the tortilla in a skillet, sprinkle some oil on top and heat on both sides. On one side at the top, add the bean and some grated cheese.
- Fold to one half way and again fold on both sides.
- Add some grated cheese on top, for natural glue :) then fold and heat on the hot griddle with 1 tbsp of oil. Cook on both sides in a low-medium flame till crispier or you can deep fry it.
- I cooked these up on a George Foreman grill. We also saved a few and did this step a few days later. This would be great to save the extras for lunch for work.
- Serve immediately accompanied with salsa or guacamole, shredded lettuce and sour cream.
