# 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 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 sliced avocado
# Directions:
01 - Preheat the oven to 400°F. 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. Toss thoroughly.
03 - Place one tortilla flat and make a single cut from center to edge to divide it mentally into four quarters.
04 - Add a portion of the bean mixture to one quarter, cheddar cheese to the next, Monterey Jack cheese to the third, leaving the fourth quarter free 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 create a triangular, layered wrap.
06 - Repeat the filling and folding steps for the remaining tortillas.
07 - Place 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 are golden brown and crisp.
09 - Serve warm with optional toppings such as salsa, sour cream, avocado, and cilantro.
