Ingredients
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4 medium flour tortillas
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1 can (15 oz) black beans, rinsed and drained
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1 cup frozen corn
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1.5 cups shredded Mexican cheese blend, divided
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1 tsp chili powder
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1/2 tsp cumin
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1/2 tsp smoked paprika
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1/4 tsp garlic powder
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Optional for serving: salsa, sour cream, cilantro, avocado
Instructions
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In a medium bowl, slightly mash half of the black beans with a fork.
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Add the remaining whole beans, frozen corn, 1 cup of cheese, chili powder, cumin, smoked paprika, and garlic powder. Mix well.
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Place a tortilla in a dry, large skillet over medium heat. Spread 1/4 of the filling over one half of the tortilla. Sprinkle with a little of the reserved cheese.
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Fold the other half over and cook for 2-3 minutes per side, until golden brown and crispy.
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Repeat with remaining tortillas and filling.
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Let rest for 1 minute before slicing into wedges. Serve immediately.
Notes
Notes:
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Don’t Skip the Mash: Mashing some of the beans helps the filling hold together.
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Dry Skillet is Key: No oil needed! A dry skillet gives the best, crispiest tortilla.
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Customize: Add diced bell peppers, onions, or jalapeños to the filling.
Equipment:
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Large Skillet or Griddle
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Mixing Bowl
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Spatula
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Measuring Spoons
Diet Info: This recipe is naturally vegetarian and can easily be made gluten-free by using gluten-free tortillas.
- Prep Time: 5
- Cook Time: 10
- Category: Main Course, Appetizer
- Method: Pan-Frying
- Cuisine: Mexican-Inspired
- Diet: Vegetarian