INGREDIENTS
6
5-inch tortillas (I used white corn tortillas)
1 15 ounce can
black beans, drained and rinsed
1 3.8 ounce can
sliced black olives, optional
1 4 ounce can
sliced jalepeno peppers, optional
cumin, for sprinkling
1
medium ripe tomato, diced (Roma or vine-ripened)
about 1 cup shredded cheese (Mexican blend, Monterrey Jack, Pepper Jack, queso fresco, etc.)
salsa, for garnishing
sour cream, for garnishing
1
medium ripe avocado, peeled and diced for garnishing