These are quick-dinner stand by. We love them. Serve with fresh veggies in season and dinner is served in minutes.

Ingredients:

2 cans (15 oz each) black beans, rinsed and drained
1 jar (8 oz) salsa, divided
10 flour tortillas (8 inches)
2 cups shredded Colby-Monterey Jack cheese
Sour cream

Instructions:

In bowl, mash the beans; add 1 cup salsa.

Place five tortillas on ungreased baking sheets; spread with bean mixture.

Sprinkle with cheese; top with the remaining tortillas.

Bake at 350 for 15 to 18 minutes or until crisp and heated through.

Cut into wedges. Serve with sour cream and remaining salsa.

Yield: 5 servings

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