Black Bean Tostadas

OG made our lunch today, from a recipe she found online. I have no idea where, or I'd give credit where credit is due. Anyway, I just found a document open on the computer where she had copied the recipe. It was delicious, so I figured I'd share:

• 6 (10 inch) flour tortillas
• 1/4 cup and 2 tablespoons vegetable oil--we used olive oil
• 3 small onion, chopped
• 1-1/2 red bell pepper, chopped
• 1 tablespoon minced garlic
• 3 (15 ounce) cans black beans, rinsed and drained--we used Trader Joe's organic black beans
• 1 tablespoon minced jalapeno peppers
• 9 ounces cream cheese
• 1-1/2 teaspoons salt
• 1/4 cup and 2 tablespoons chopped fresh cilantro

Directions

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

EV made our tortillas homemade from freshly ground whole wheat--and she left out the baking powder--so they were more like flat crispy tortillas. We ate these like tostadas. We added a little salsa and leftover rice and a can of Trader Joe's corn (the only canned corn that is any good; otherwise use frozen) and topped it off with avocado slices. We didn't have fresh cilantro, though I would have loved it!

Yum!