Instructions: Heat olive oil and sherry in skillet over medium-high heat until simmering.

Add garlic, onion, bell pepper, and cumin. Cook 5 minutes, stirring frequently. Add beans and cilantro; remove from heat, set aside. Cook each tortilla in large skillet or griddle over medium-high heat until lightly browned.

Turn tortilla over and place 1/3 cup bean mixture into center; top with 2 Tbsp each salsa and cheese. Cover skillet or griddle and continue cooking until cheese melts. Season to taste with Tabasco sauce.

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