South of the Border Wrap
½ cup drained canned black beans
2 tablespoons salsa
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
1 large tomato, chopped
1 cup shredded Monterey jack cheese
4 (8 inch) flour tortillas
Butter as needed
Mash beans slightly with a fork and combine with salsa, green onions, and cilantro. Divide mixture between tortillas, then top each with chopped tomato and cheese. Roll up tortilla. Melt butter in a large skillet and grill the wraps, seam side down, over medium heat for 5 minutes turning to brown on all sides.
Makes 4 wraps

