Okay, I’m a little late for Cinco de Mayo. But, in our house, it’s Cinco de Mayo almost every day. I would say we have Mexican-inspired dishes at least twice a week. Our fast food of choice is a steady alternation of Qdoba and Moe’s.
I had some leftover tortillas laying around as the result of an earlier craving for quesadillas. So, I threw together this fun and quick meal. I served it with a side of black bean soup I made earlier in the week and we had a nice, filling meal.
- 4 tortillas (La Tortilla Factory tortillas have a better ingredient list than most. Follow the link to find out if they are sold in your area.)
- 1 can refried beans (I use Trader Joe’s brand because it has a clean ingredient list and it’s only $0.99!)
- 1 can black olives (I use Santa Barbara Olive Company Pitted Ripe Olives because they have no chemical preservatives. I get them from Vitacost. Use this link to get $10 off your first order. I will get $10 off my next order, too, so everyone is happy!)
- 8 oz block of pepper jack cheese, shredded (Try not to use pre-shredded cheese because it has additives to keep it from clumping)
- 16 oz jar of salsa (Believe it or not, I find the cheapest salsa with the best ingredient list is My Essentials generic brand. It’s not organic, but it’s a clean ingredient list!)
Preheat oven to 325. Two tortillas will fit on one cookie sheet. I did not need to spray the cookie sheet, but if you feel better about it, use a Misto or rub with coconut oil. Spread refried beans on top of tortilla leaving an edge as if you were making pizza. Put the shredded cheese on top of the refried beans. Add the olives to the top of the cheese. Unlike pizza, I added the salsa last, so as not to make the tortilla soggy. Bake until tortilla is crisp and cheese is melted – about 7-10 minutes.
This makes a fun, quick, satisfying meal for weeknights or busy weekend schedules.
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