Warm tortilla wraps layered with black beans, corn, peppers, and melted cheeses, baked for a crisp finish.
# Components:
→ 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 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp chili powder
11 - 1/2 tsp 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
# Directions:
01 - Heat the oven to 400°F and line a sheet pan with parchment paper.
02 - In a medium bowl, combine black beans, corn, bell pepper, red onion, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Mix thoroughly.
03 - Place one tortilla flat and slice once from the center to the edge, creating a radius.
04 - Mentally divide the tortilla into four quarters. Distribute bean mixture on one quarter, cheddar cheese on the next, Monterey Jack on the third, and reserve the last for optional toppings.
05 - Starting at the cut, fold the first quarter over the second, then over the third, and finally over the fourth, forming a layered triangle.
06 - Repeat the filling and folding process with the remaining tortillas and ingredients.
07 - Arrange folded wraps on the prepared sheet pan and lightly brush with oil or spray with cooking spray.
08 - Bake for 15 to 20 minutes, turning halfway through, until golden and crisp.
09 - Serve warm with optional toppings such as salsa, sour cream, sliced avocado, and chopped cilantro.
