8-10 flour tortillas
2 1 pound cans black beans (or pinto beans)
4 ounces canned green chilies
1-1/2 cups grated cheddar cheese
1-2 cups bottled salsa

Heat tortillas on both sides in a dry cast-iron skillet until the tortillas get a speckled look to them (they may puff up with air, they will sink again). Mash beans and green chilies together to desired consistency (use a mixer, processor, or whatever). Spread 1/2 cup bottled salsa in the bottom of a 9-inch square baking dish. Divide bean mixture among all the tortillas, spread in a long stripe across the diameter. Sprinkle with grated cheese and salsa. Roll up (leave ends open) and place in baking pan. Sprinkle with extra cheese and bake at 350 for 20 minutes, or until heated through. Makes 4-5 servings.