Baked tortillas layered with beans, cheddar, Monterey Jack, and veggies for a tasty, easy meal.
# What You 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
# Steps:
01 - Set the oven to 400°F and line a sheet pan with parchment paper.
02 - Combine black beans, corn, diced red bell pepper, red onion, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper in a medium bowl; mix thoroughly.
03 - Place a tortilla flat and slice once from center to edge to create a single radius cut.
04 - Mentally section the tortilla into four quarters; place bean filling in one quarter, cheddar cheese in the next, Monterey Jack in the third, leaving the fourth 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 triangular wrap.
06 - Repeat folding with remaining tortillas and place all on the prepared sheet pan; lightly brush or spray with oil.
07 - Bake for 15 to 20 minutes, flipping halfway, until wraps are golden and crisp.
08 - Serve warm with optional toppings such as salsa, sour cream, avocado slices, and chopped cilantro.
