5 Minutes
5 Minutes
  • 15 ounces canned black beans, rinsed and drained
  • 15 ounces canned pinto beans, rinsed and drained
  • 4 ounces canned mild diced green chiles
  • 10 ounces Cacique® Manchego Cheese, shredded
  • Olive oil
  • 5 8 inch flour tortillas
  • Pico de gallo
  • Cacique® Cilantro Lime Sour Cream
  1. In a large bowl, combine black beans, pinto beans, and diced green chiles.
  2. Preheat a large griddle or pan on medium heat. Add a small drizzle of olive oil to the griddle. Place one tortilla on the griddle, swirling it around for a second to coat the bottom side in the oil.
  3. To one half of the tortilla, layer a scant 1/4 cup of the cheese, 3 tablespoons of the bean mixture, and another scant 1/4 cup of cheese. Fold over the top half of the tortilla and cook until the cheese is melted and the tortilla is brown and crispy, turning once, about 5 minutes. Repeat with the remaining ingredients, cooking in batches as necessary.
  4. Let rest 2 minutes before cutting into wedges and serving with pico de gallo and cilantro lime sour cream.