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1 15-ounce jar of salsa
1 tablespoon olive oil
1 7-ounce box dehydrated black beans
8 corn tortillas
1 1⁄4 cups Monterey Jack cheese
Measure salsa and oil into airtight containers.
Rehydrate beans according to package directions while you shred or slice the cheese. Pour olive oil in your pan and completely cover the metal surface with four tortillas, torn into pieces. Spread half the beans, cheese, and salsa on top. Layer with the remaining tortillas, then the beans and salsa, and top with cheese. Cover pan, and cook on low heat for five to 10 minutes, until center is hot and cheese melted. Cut into quarters, serve.
Prep time 3 min
Cook time 10 min
Weight 7.4 oz.
Fat 18 g
Carbs 54 g
Protein 21 g