Cheesy tortilla skillet with black beans
This is a fast weeknight supper built entirely on the shelf's taco cheese blend, which does all the seasoning work. You'll have dinner on the table in twenty minutes, spiked with black beans and softened in melted cheese.
About 760 calories a serving, 32 g protein, 61 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 large flour tortillas
- 1 can, drained black beans
From your shelf
- 1.5 cups [170 g] mild mexican style taco cheese blend
Staples
- 1 tablespoon oil
- to taste salt
- half a medium onion onion
- 1 clove garlic
- Heat 1 tablespoon of oil in a large skillet over medium heat. Dice half a medium onion and mince 1 clove of garlic, then add them to the pan and cook until the onion softens, about 3 minutes, stirring often.
- Pour in 1 can of drained black beans and stir to combine. Let the beans warm through and start to break down slightly, about 2 minutes.
- Tear 4 large flour tortillas into bite-sized pieces and scatter them over the beans. Toss everything together gently so the tortillas start to soften, about 1 minute.
- Sprinkle 1.5 cups of the taco cheese blend over the tortillas and beans. Cover the skillet with a lid or a baking sheet and let the cheese melt completely over medium heat, about 4 minutes, checking halfway through.
- Stir everything together one last time so the cheese coats the tortillas and beans evenly. Taste and add salt if needed, though the cheese blend is already well seasoned. Divide between two bowls and serve warm.
Note Swap black beans for pinto or kidney beans. Leftovers keep in an airtight container in the fridge for two days and reheat gently in a skillet with a splash of water. Serve with lime wedges, hot sauce, or sour cream on the side.
On the label
CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLOR), MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), SPICES (CHILI PEPPER, PAPRIKA, DEHYDRATED GARLIC, CUMIN, BLACK PEPPER, SALT, OREGANO, CAYENNE PEPPER, AND SILICON DIOXIDE TO PREVENT CAKING), POTATO STARCH, STARCH AND POWDERED CELLULOSE TO PREVENT CAKING, NATAMYCIN (MOLD INHIBITOR).
Old El Paso, cheese, serving 26 g, package 8 oz/226 g. Ingredients as printed on the label.
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Cooks as cheese. Half of it left? Use up the cheese.