Ingredients
- 3/4 cup chunky salsa (or Pico De Gallo)
- 1 can 15.5 ounce low-sodium black beans (drained and rinsed)
- 2 cups shredded reduced-fat Colby & Monterey Jack cheese
- 2 tablespoons fresh cilantro (finely chopped)
- 4 8 inch flour tortillas
- 1/2 teaspoon extra virgin olive oil
Instructions
Source: USDA / MyPlate