Source: dLife

Delicious bean and cheese on crunchy tortillas.

Servings

1 cooking spray
4 Tortilla, flour, ready to bake, 7" to 8"
0.75 cup low fat shredded monterey jack cheese (or cheddar cheese)
0.5 cup canned black beans , rinsed and drained
2 fresh green onions , sliced (with tops)
0.25 cup fresh cilantro , chopped
0.5 tsp ground cumin
0.5 cup salsa
8 tsp fat free sour cream
1 cup fresh cilantro , for garnish (optional)

1 Preheat the oven to 450ºF. Spray with nonstick cooking spray a large nonstick baking sheet. Take 2 tortillas and place them on the prepared baking sheets, then take half of the cheese and sprinkle each tortilla.
2 In a small bowl combine beans, green onions, cilantro and cumin, mixing lightly, then spoon this bean mixture evenly over the cheese and top with remaining tortillas and spray each top with cooking spray.
3 Bake the tortillas for 10 to 12 minutes or until the tortillas are lightly browned and the cheese is melted. Cut the tortillas into quarters and top each of the tortilla wedges with 1 tablespoon of salsa and 1 teaspoon of sour cream and transfer them to a serving plate, garnishing with chopped fresh cilantro if desired.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.