I always think that summer will be more relaxing and I will have more time to cook, but it never seems to work out that way! We are still crazy busy, and I definitely still need quick and easy dinners. Since I can get these on the table in 45 minutes or less, I always keep the pantry stocked with ingredients for these delicious and filling tortillas. This is another dinner that can be modified to accommodate your family’s needs. If you are sensitive to dairy, simply omit the cheese or use a dairy free substitute. My daughter puts sour cream, salsa, and more green onions on top of hers and my son piles on more cheese and sprinkles them with hot sauce. A bonus for this dish is that they are just as good, if not better, leftover! Hope your family loves them as much as we do.

1  16oz. can black beans, drained slightly

1  14oz can VEGETARIAN refried beans

2  teaspoons chili powder

1/2  teaspoon cumin

1/2  teaspoon minced garlic (or more to taste)

12  taco sized tortillas

6  green onions, chopped (white and green parts)

Jar of your favorite salsa

Shredded cheddar

Sour cream for serving

Preheat the oven to 400 degrees.

Combine the black beans and next 4 ingredients in a saucepan over medium low heat. Allow to simmer for 5 minutes.

To assemble the tortillas: Place a tortilla on a plate and add 2 heaping tablespoons of the bean mixture to the middle. Layer with the green onions, salsa, and cheddar cheese. Roll the tortilla up and place it in a lightly sprayed 9×13 pan. Repeat until you have used up all the tortillas (I sometimes use the larger size tortillas if that’s what I have on hand). There is usually bean mixture left and it is delicious dipped with tortilla chips.

Bake about 15 minutes or until lightly browned. Top with sour cream, additional green onions, salsa, or cheese and enjoy!

Adapted from The Six O’Clock Scramble, Aviva Goldfarb, 2006