(I did not make this recipe, thus does not contain my name in the title. The recipe category on this blog will be used for every recipe that I've tried, along with notes or modifications I've made.) Serves: 2-6 Preparation time: 15-30 minutes Cooking time: 5 mintes/pair (Frypan -- see notes)

Ingredients

4-6 10-inch flour tortillas* 1 (19 oz) can kidney beans, rinsed and drained 1 cup salsa 4 green onions, chopped ¼ cup chopped green olives 2 tablespoons fresh coriander or parsley 1¹/₃ cups shredded extra-old Cheddar cheese or Monterey Jack

Preparation

1. Arrange tortillas on work surface. In bowl, using potato masher**, mash beans along with ½ cup of the salsa. Divide among tortillas, spreading evenly and leaving ½-inch border.
2. Sprinkle bean mixture with onions, then olives; sprinkle with coriander, then cheese. Fold tortillas over and press gently to seal.
3. Place on greased grill*** over medium-high heat; cook, turning halfway through, for 8 to 10 minutes or until browned and crisp. Garnish with remaining salsa*.

Keilaron's Notes

* I accidentally used the whole 1 cup of salsa in the bean mixture, which made for more filling (and leaving none for garnishing). I had 7-inch tortillas and used 7, I believe. ** Don't use a potato masher if you can't. That's asking for pain. You can try a large serving spoon instead, I seemed to have more success with that. *** I did not use a grill, oddly enough! I cooked them on a large frypan, medium-low, 2 at a time, 4 minutes each side.