Mexican
Southwest Tortilla Flatbreads
Prep Time: 10 | Cook Time: 5 | Servings: 2 | Calories: 460
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Prep Time
10
Cook Time
5
Servings
2
Calories
460
Featuring slices of Sargento® Colby-Pepper Jack melted on grilled tortillas, this colorful meatless lunch or dinner recipe is quick to make and can be doubled easily to feed a crowd.
Ingredients
- 4 small flour tortillas
- 1 tbsp olive oil
- 4 slices Sargento® Colby-Pepper Jack
- 1/2 cup jarred tomato salsa
- 1/4 cup drained rinsed black beans
- 3 tbsp cooked corn kernels
- 2 tbsp chopped fresh cilantro
Directions
- Preheat grill to medium heat. Lightly brush tortillas with olive oil. Grill, turning once, for about 30 seconds or until lightly charred.
- On one half of each tortilla, layer 1 cheese slice and 2 tbsp salsa; top with black beans, corn and cilantro; fold over to enclose filling and move to indirect heat.
- Cover and cook for 3 to 5 minutes or until cheese melts and filling is heated through.
