Grilled Stuffed Flour Tortillas
- Prep Time 0:15
- Cook Time 0:10
- 1 Comment
This recipe is the fruit of a near-empty refrigerator plus a well-stocked pantry. I had a little too much fun at the roof-deck 4th of July BBQ I attended last night (there was a hot tub!), and, upon waking up, was both starving and unable to imagine putting on appropriate clothing and picking up something to eat. I knew I would have to figure out something using the sparse contents of my fridge.
Inspired by the pupusas I made so frequently this spring, I threw together some simple flour tortilla dough and sandwiched black beans and some creamy, salty Monterey jack cheese in between disks of the dough. After a little time on the grill and a healthy dose of guacamole, my hangover was (mostly) cured and I had a cool new recipe.
Lesson: if you’re going to drink wine in a hot tub until 2 AM on a school night, make sure your pantry is well-stocked.
- flour for rolling Pantry
- 1 recipe dough for Fresh Flour Tortillas $0
- 1/2 15-oz can black beans, drained and rinsed $1.50 for a whole can
- 1 cup shredded jack cheese $3.50 for 12 oz.
Total Cost of Ingredients $5
On a lightly-floured surface, divide the dough into 8 balls. Roll each into a 5” disk.
Top 4 dough rounds with approximately 1/4 cup each of cheese and 1/8 cup beans. Cover with the remaining dough rounds and pinch the edges to seal.
Heat a grill, grill pan or heavy-bottomed frying pan over medium-high heat. Grill the stuffed tortillas on both sides, working in batches, until crispy on the outside.
Serve, cut into wedges or halves and topped with guacamole, if desired.