Day 18, #30daysofGOODFOOD – Blk Bean Puree Cheesy Tortillas


So since we had tons of cuban blk beans left-over (we’ve been also adding them on top of salads, mixing in with our eggs [when we’re eating non-vegan] and just feeding them plain to rwd) I puree’d some up and we made vegan cheesy tortillas.

Black Bean Puree Cheesy Tortillas


Grocery List
4C cuban black beans in their cooking liquid
1C water
corn tortillas
almond shredded cheese
spanish rice (also left over from the night we made the cuban blk beans)
shredded iceberg lettuce
diced tomatoes
sliced avocado
serve w/ chips + also the left-over salsa romesco

In a small fry pan, over medium heat, ‘toast’ one side of the tortillas. Place almond shreds, and a few small spoonfuls of spanish rice on the ‘toasted’ side…fold over and toast outside until just barely browned and crisped up. Top w/ blk bean puree, shredded iceberg, tomatoes + avocado slices. Super simple but surprisingly yum.

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