I got the idea for this recipe from my Super Fast Suppers cookbook, and have adapted it since, basically to use whatever I have around the house. Since it uses baked corn tortillas rather than fried ones, it’s a bit healthier than what you’d get at a restaurant, but still very satisfying.
Start by preheating your oven to 400 degrees. Set out a cookie sheet with as many tortillas as you can fit on there, and poke holes in them so they don’t puff up when you cook them.
While the oven’s heating, saute about half an onion (chopped) in a little bit of olive oil until the onions are translucent. Then dump in one 15-ounce can of black beans and a couple tablespoons of taco seasoning (I make my own with cumin, chili powder and salt).
While that simmers on medium-low, saute up one sliced onion and two sliced banana peppers in a little bit of oil in another pan. Or you can use a bell pepper if you don’t like spicy food.
While everything is cooking on the stovetop, your oven should be fully heated and you can pop in that cookie sheet with the tortillas. Bake those for about 10 minutes or until slightly browned. But watch them! They get overly browned really quickly.
Once everything is ready, you just make an assembly line. Spoon some beans onto a tortilla, top with cheese (it should get nice and melty), then add your onion/pepper mixture and maybe a little salsa on top.
It seems like a lot of steps, but all of them are very easy, and the whole thing can be done in about half an hour.
Another tip: Make two or three cans of beans instead of one, and you’ll have leftovers on hand in case you want to make this again, or huevos rancheros, or just have beans as a side dish. We eat them all the time.