15 oz Can black beans, drained
1/4 c Chopped tomato
3 tb Chopped cilantro
12 ea Black olives, pitted, sliced
8 ea 6″ wholewheat tortillas
4 oz Soy cheese/jalapeno jack,
— shredded 32 ea Spinach leaves, shredded
4 tb Hot salsa
Mash beans. Stir in tomato, cilantro & olives. Spread evenly onto 4 tortillas. Sprinkle with cheese, spinach & salsa. Top with remaining tortillas. Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12 minutes. Cut into wedges & serve. “Vegetarian Times” July, 1993