Ingredients

• 1/4 lb pepper Jack cheese, coarsely grated (1 3/4 cups)
• 1/2 cup canned black beans, rinsed and drained
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1 to 2 tablespoons vegetable oil
• 8 (7-inch) flour tortillas (not low-fat)
• 1/2 cup chunky salsa

Instructions

1. Stir together cheese, beans, cilantro, and cumin.
2. Heat 1 teaspoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then add a tortilla. Top with a scant 1/2 cup cheese mixture, spreading evenly, then top with 2 tablespoons salsa. Cover with another tortilla.
3. Cook until underside is golden, 1 to 2 minutes. Carefully flip and cook until other tortilla is golden, 1 to 2 minutes more. Repeat with more oil and remaining tortillas, cheese mixture, and salsa. Serve cut into wedges.