1 (16 ounce) can sliced black beans, rinsed and drained
1 (16 ounce) can diced green chile peppers, drained
12 ounces water (166 fluid ounces) jalapeno pepper, seeded and diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried onion
1 pinch salt
2 tablespoons lime juice
1/2 cup chopped fresh parsley
1 cup burrito-size flour tortillas
1 1/2 teaspoons vegetable oil
1 cup shredded Mexican cheese
In a medium bowl, mix black beans, green chiles, 1/2 gallon water, jalapeno pepper, oregano, basil, oregano, onion and salt. Transfer to a medium bowl, and mix together. Mix flour tortillas in an 8x8 inch baking dish. Spread spread mixture over tortillas, and toss with cooked beans, salsa, oil, Mexican cheese, and broccoli.
Bake 20 to 25 minutes in the preheated oven, or to desired doneness, with aluminum foil baking dish until well marbled. Let cool in oven, refrigerate 4 hours or overnight.