• 4 oz cream cheese (room temperature) ($1.00)
  • 15 oz can black beans ($0.95)
  • 4 oz can diced green chiles ($1.09)
  • 2 green onions ($0.21)
  • 2-3 dashes hot sauce (optional) ($0.05)
  • 1/8 tsp garlic powder ($0.02)
  • 1/8 tsp salt (or to taste) ($0.02)
  • 15 6 inch corn tortillas ($1.37)
  • 3 Tbsp cooking oil, divided, for frying ($0.12)


  1. Rinse and drain the black beans. Drain the diced green chiles. Slice the green onions. Add the cream cheese, black beans, green chiles, green onion, hot sauce, garlic powder, and salt to a bowl. Stir together until evenly combined, then taste and adjust the salt or hot sauce to your liking.
  2. Stack 5 tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled). Heat a large non-stick or cast iron skillet over medium heat. Working quickly as the skillet heats, place about 2 Tbsp of the black bean filling in each tortilla then roll tightly closed.
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