INGREDIENTS
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12 corn tortillas
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6 ounces grated pepper jack cheese
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2 tomatoes, seeded and finely chopped
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1 1/2 cups black beans cooked, rinsed and drained (about 3/4 cup dry or 1, 15oz. can)
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2 green onions, sliced
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1/4 cup diced pickled jalapeños (optional)
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1/2 teaspoon sea salt
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juice of 1/2 a lime
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1 tablespoon vegetable oil