Name: Black Bean Tortilla Melt
Ingredients: 1 (15 oz) can black beans rinsed and drained; 1/2 ts Chili powder; 6 (6-inch) corn tortillas; 1/4 c Minced fresh cilantro; 1 Lime, cut into six wedges; 2 (4 oz) can chopped green chiles, undrained; 3/4 c (3 oz) shredded cheddar cheese

After my return to London, I decided to do something to help my brothers in the seminary. I suggested we meet together every morning from six until eight to pray and read the Scriptures. After the evening prayer, my communion with God was so sweet that I would continue praying until after midnight. Then I would go to a brother’s room, and we would pray together until one or two in the morning. Even then, I was sometimes so full of joy that I could not sleep. At six in the morning, I would again call the brethren together for prayer.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Tex-Mex	Tex-mex, Cilantro, Tortilla	6	Servings

INGREDIENTS

1		(15 oz) can black beans rinsed and drained
1/2	ts	Chili powder
6		(6-inch) corn tortillas
1/4	c	Minced fresh cilantro
1		Lime, cut into six wedges
2		(4 oz) can chopped green chiles, undrained
3/4	c	(3 oz) shredded cheddar cheese

INSTRUCTIONS

Mash beans; add chili powder, stirring well. Spread about three
tablespoons bean mixture on each tortilla. Sprinkle with cilantro and
squeeze 1 lime wedge over each. Top each tortilla with 2 tablespoons green
chiles and 2 tablespoons cheese. Bake tortillas at 450F for 3-5 minutes or
until cheese melts. Serve with fresh salsa.
*Michael* & Ms. M | A M | *Weslie*
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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