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Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Yield: Serves: 6
• 126 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (11 oz.) corn, drained
• 8 small cherry tomatoes, cut into quarters
• 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Nacho & Taco Cheese, divided
• 2 Tbsp. chopped fresh cilantro
• 2 tsp. chili powder
• Hot pepper sauce (optional)
• 6 (6-inch) corn tortillas

Directions

1. Combine beans, corn, tomatoes, 1/2 cup cheese, cilantro, chili powder and a few drops of hot pepper sauce, if desired, in medium bowl.
2. Heat large ungreased skillet over medium-high heat until hot. Heat tortillas, one at a time, about 30 seconds, turning frequently.
3. Place tortillas on large cookie sheet. Cover each with 1/2 cup bean mixture and 1/4 cup cheese.
4. Bake in preheated 350°F oven 5 minutes or until cheese is melted and filling is hot.

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