12 flour tortillas
4 oz (1 cup) low fat Monterey Jack cheese, grated
1 small can mushrooms, diced
1 can black beans, drained and rinsed
1 tablespoon lime or lemon juice
1 small can (1/4 cup) chopped green chiles
1/4 cup chopped onion
Fat free sour cream
Mash black beans and lime juice to a paste (I like to keep it slightly chunky). Stir in chiles, onion, mushrooms, and cheese.
If freezing, place this mixture in a freezer container or plastic bag. Tortillas can also be frozen for later.
To prepare, thaw (if frozen), then divide the mixture between six tortillas, spreading to cover each tortilla evenly. Top these six tortillas with the remaining tortillas and then place on a cookie sheet sprayed with nonstick spray, in a 450 degree oven for about 5 – 10 minutes each side (flipping halfway through baking). Alternatively, they can be cooked one at a time in a skilled sprayed with non-stick spray.
Serve with salsa, sour cream, and additional cheese, if desired.