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Summary

• Difficulty:
• Prep Time: None minutes
• Cook Time: None minutes
• Yield: Serves: 6
• 43 people call this recipe a favorite
• Rating: (2 ratings)

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Ingredients

• 1 Tbsp. olive oil
• 1 medium yellow onion, chopped
• 1 green bell pepper, diced
• 1 can (14.5 oz.) canned* fire-roasted chopped tomatoes
• 1 Tbsp. chopped garlic
• 1 bay leaf
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. chopped fresh oregano
• 1/2 tsp. ground mustard
• 1/2 tsp. ground coriander
• 2 cans (15 oz. each) black beans, rinsed, drained, partially mashed
• 1 can (14 oz.) fat-free chicken broth
• 1 Tbsp. red wine vinegar
• 2 Tbsp. chopped fresh cilantro
• Salt and pepper

For the cheese triangles:

• 6 (6-inch) soft corn tortillas
• 6 slices Sargento® Deli Style Sliced Reduced Fat Medium Cheddar Cheese
• 1 roasted red bell pepper, cut in thin slices
• Red chili flakes (optional)

Garnish:

• 2 Tbsp. chopped green onion
• 1 cup salsa

Directions

1. Add olive oil to a 3-quart saucepan over medium heat. Add onion and bell pepper and sauté until vegetables are soft, about 5 minutes. Add tomatoes, garlic, bay leaf, salt and spices; simmer about 3 minutes.
2. Carefully add broth and beans. Bring to a boil; reduce heat and simmer for about 10 minutes.
3. Meanwhile, preheat broiler. Place tortillas on a foil-covered cookie or baking sheet. Top each tortilla with one slice cheese. Top cheese with a few strips of roasted red bell pepper (and chili flakes if desired).
4. Broil 6 to 8 inches from heat source until cheese is bubbly and tortillas are warmed, about 3 minutes. Remove from oven. Fold each tortilla in half and cut each into 4 wedges.
5. Remove bay leaf from beans. Stir in the vinegar and cilantro. Season to taste with salt and pepper. Ladle into 6 bowls and garnish with salsa and green onions. Serve each bowl with 4 Cheese Triangles.

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