Ingredients
- 2 cups rehydrated Camellia Great Northerns beans, reserve fluid
- 1/2 cup chopped onion
- 1-2 cloves garlic
- 1/2 cup shredded cheddar cheese
- 2 whole grain 10 inch tortilla shells
Instructions
- Puree all ingredients except for the tortilla in a food processor til smooth.
- Use reserved water from rehydrating to thin the puree if needed.
- Make the puree as thick as possible, yet still spreadable. Spread half of the bean puree on a tortilla and fold it in half.
- Using a non-stick skillet on medium to medium high heat, heat the tortilla on each side til it begins to brown and warm through.
- Cut in half, top with 1/2 cup Farmer’s Market Salsa and enjoy.