1 can croissants
2 Tbl olive oil
2 cloves garlic
1 tsp oregano
1/2 tsp crushed red pepper
1 can black beans, drained and rinsed
1/4 cup water
1 cup shredded cheddar cheese
1 cup shredded romaine lettuce
ranch dressing for taste
Preheat oven to 350 degrees. Place croissant rolls, unrolled onto a baking sheet and bake for five minutes. While the crust is baking, heat a medium skillet on medium heat and add the olive oil, garlic, and oregano.
Let that cook for 30 seconds and add the beans, crushed red pepper, and water. Let the water reduce to half and then begin crushing up the beans.
You can use a potato masher to mash up the beans, but I used my spatula which gave it a nice thick texture. Once the beans are all done (after the water was reduced and then mashed them) spread the bean paste across the prebaked croissants.
Sprinkle the cheese on top and place in the oven for 8-10 minutes or until the croissant is browned around the edges.
Then just add the extra toppings! We added lettuce and ranch dressing. Next time we will add some tomatoes too!
The crushed red pepper really added a nice kick and we really enjoyed this yummy dinner!