- Serves 4
- * 8 soft corn tortillas
- * 1 cup low-sodium vegetable broth
- * 2 (15-ounce) cans unsalted refried black beans * 1/4 teaspoon ground black pepper * 1/2 teaspoon fine sea salt * 2 cups shredded romaine lettuce * 1 lbs cherry tomatoes, diced * 1 1/2 avocados, thinly sliced
- Heat 1/2 cup broth in a large skillet over medium heat until hot. Reduce heat to medium-low, add beans, cook 2 to 3 minutes, stirring frequently. Stir in remaining broth, pepper and salt. Cook a couple of minutes longer or until warmed through, stirring occasionally and adding water or more broth as needed for desired consistency.
- In a dry skillet, warm each tortilla to soften. Top with a scoop bean mixture. Add lettuce, tomato and avocado. Fold in half and serve with your favorite salsa.