2 TBS olive oil
2 cans reduced sodium black beans, rinsed & drained
2 cloves garlic, minced
1/8 c. fresh cilantro, chopped
1 tsp fresh lime juice
Fresh Pico de Gallo
Heat oil in large, heavy saucepan over medium heat. Add black beans & cook, stirring often, until thoroughly warmed. Add garlic, stirring to combine, & continue heating for 5 minutes. Stir in cilantro & lime juice & cook until just well combined.
Serve with warmed tortillas, top with mozzarella & fresh Pico de Gallo.