Black Bean Tortilla Melts

• 1 (15 ounce) can black beans
• 12 teaspoon chili powder
• 36 inches corn tortillas
• 14 cup fresh cilantro, minced
• 1 lime, cut into 6 wedges
• 2 (4 ounce) canschopped green chilies, undrained
• 34 cup cheddar cheese, shredded
• 12 cup onion, chopped
• 12 teaspoon chicken bouillon granule
• 2 medium tomatoes, chopped
• 1 garlic clove, minced
• 1 (4 ounce) canchopped green chilies, undrained
• 12 cup water

1. Mash beans; add chili powder, stirring well.
2. Spread about 3 Tbl bean mixture on each tortilla.
3. Sprinkle with fresh cilantro, and squeeze 1 lime wedge over each.
4. Top each tortilla with 2 Tbl green chiles and 2 Tbl cheese.
5. Bake tortillas at 450F for 3 to 5 minutes or until cheese melts.
6. Serve with Fresh Salsa.
7. Fresh Salsa:.
8. Combine all ingredients in a nonreactive saucepan; bring to a boil over high heat.
9. Reduce heat, and simmer, uncovered, 10 minutes or until liquid has evaporated.
10. Remove form heat.
11. Place in a small bowl; cover and chill.
12. Store in refrigerator in an airtight container.

black beans, chili powder, corn tortillas, fresh cilantro, lime, green chilies, cheddar cheese, onion, chicken bouillon granule, tomatoes, garlic, green chilies, water

Taken from www.food.com/recipe/black-bean-tortilla-melts-169439 (may not work)