Baked tortilla filled with creamy beans, cheddar and Monterey Jack cheese, corn, and bell pepper.
# What You'll Need:
→ Tortillas & Fillings
01 - 4 large flour tortillas
02 - 1 1/2 cups canned black beans, drained and rinsed
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup shredded Monterey Jack cheese
05 - 1/2 cup corn kernels (fresh, frozen, or canned)
06 - 1/2 cup diced red bell pepper
07 - 1/4 cup finely chopped red onion
→ Seasonings
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon garlic powder
12 - Salt and pepper, to taste
→ Toppings (optional)
13 - 1/4 cup chopped fresh cilantro
14 - 1/2 cup salsa
15 - 1/4 cup sour cream
16 - 1 avocado, sliced
# How to Make It:
01 - Preheat the oven to 400°F and line a sheet pan with parchment paper.
02 - Combine black beans, corn, bell pepper, red onion, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper in a medium bowl; toss until evenly mixed.
03 - Place a tortilla on a flat surface and make a single slice from the center to the edge to create a radius cut.
04 - Mentally divide the tortilla into four quarters and spoon the bean mixture into one quarter, cheddar cheese into the second, Monterey Jack into the third, and reserve the fourth quarter for optional toppings.
05 - Starting at the cut, fold the first quarter over the second, then over the third, and finally over the fourth to form a layered triangle.
06 - Repeat the assembling and folding steps with the remaining tortillas and fillings.
07 - Place folded wraps on the prepared sheet pan and lightly brush with oil or spray with cooking spray.
08 - Bake for 15 to 20 minutes, flipping halfway through, until golden and crisp.
09 - Serve hot with optional toppings such as salsa, sour cream, avocado, and fresh cilantro.
