# 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 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
# Method:
01 - Set oven temperature to 400°F and line a sheet pan with parchment paper.
02 - In a medium bowl, combine black beans, corn, diced red bell pepper, chopped red onion, ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Mix thoroughly.
03 - Lay a tortilla flat and cut from the center to the edge to create a single radius slice.
04 - Mentally segment the tortilla into four quarters. Place the bean mixture in one quarter, shredded cheddar in the second, Monterey Jack cheese in the third, leaving the fourth for optional toppings.
05 - Starting at the cut, fold the first quarter over the second, then fold over the third, and finally fold over the fourth quarter to form a layered triangle.
06 - Repeat the folding and filling process for the remaining tortillas and fillings.
07 - Place all folded wraps onto the prepared sheet pan and lightly brush or spray with cooking oil.
08 - Bake for 15 to 20 minutes, flipping halfway through, until wraps become golden and crisp.
09 - Serve hot accompanied by optional toppings such as salsa, sour cream, sliced avocado, and chopped cilantro.
