1 15-ounce can black beans, rinsed and drained
1/2 teaspoon chili powder
6 6-inch corn tortillas
1/4 cup minced fresh cilantro
1 lime, cut into six wedges
2 4-ounce cans chopped green chiles, undrained
3/4 cup (3 oounces) shredded cheddar cheese
Freshly made or store-bought salsa
Mash beans; add chili powder, stirring well. Spread about 3 tablespoons bean mixture on each tortilla. Sprinkle with cilantro, and squeeze 1 lime wedge over each. Top each tortilla with 2 tablespoons green chilies and 2 tablespoons cheese. Bake tortillas at 450 degrees F. for 3 to 5 minutes or until cheese melts.
Serve with fresh salsa.