Baked tortilla layered with beans, cheddar, Monterey Jack, and fresh 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
# How To Make:
01 - Preheat the oven to 400°F. Line a sheet pan with parchment paper.
02 - In a medium bowl, mix black beans, corn, diced bell pepper, red onion, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly combined.
03 - Place a tortilla on a flat surface and cut one radius from the center to the edge, dividing it mentally into four quarters.
04 - Fill one quarter of the tortilla with the bean mixture, the next with shredded cheddar, the following with Monterey Jack, leaving the last quarter empty for optional toppings.
05 - Fold the tortilla starting at the cut, layering the first quarter over the second, then over the third, and finally over the fourth to create a triangular wrap.
06 - Repeat slicing, filling, and folding with remaining tortillas and ingredients.
07 - Arrange folded wraps on the lined sheet pan and lightly brush with oil or spray with cooking spray.
08 - Bake for 15 to 20 minutes, flipping halfway through, until wraps turn golden brown and crisp.
09 - Serve hot accompanied by optional salsa, sour cream, sliced avocado, and chopped cilantro.
