Anything more than heating up the corn tortilla in a pan is fancy to me…
- corn tortillas
- salt, cumin, paprika, garlic salt
- 1 can black beans
- 1 can artichoke hearts
- shredded cheese
:: Directions ::
Preheat your oven to 425 degrees F.
Once the oven is close to being preheated, lay a cupcake pan upside down in the oven, and lay 3 tortillas on top of the pan to heat up (see left tortilla in photo). After about 2-3 minutes of heating the tortilla, it will be warm enough to press into the crevices to shape and crispen (middle and left tortilla). Bake the tortillas until golden brown and crispy (about 10 min). Please use tongs so don’t burn yourself like me….duh!
In a pan on the stove, heat the rinsed/drained black beans (mash slightly), and 3-4 cut-up artichoke hearts. Add salt, cumin, garlic powder and paprika to taste. If you like it spicy, you can always add jalapeno.
Cup up cilantro, onion, avocado and tomato for your toppings and grab the shredded cheese out of the fridge.
Once your tortillas are done, fill them with black beans, and top with the cilantro, onion, avocado, tomato and cheese.