# 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 - Preheat the oven to 400°F and line a sheet pan with parchment paper.
02 - Combine black beans, corn, 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 cut from the center to the edge, creating a single radius slice.
04 - Divide the tortilla mentally into four quarters; fill one with the bean mixture, the next with shredded cheddar, the third with Monterey Jack, and leave the fourth quarter empty for optional toppings.
05 - Fold the tortilla starting at the cut, bringing the first quarter over the second, then over the third, and finally over the fourth to form a layered triangle.
06 - Repeat the filling and folding process with the remaining tortillas and ingredients.
07 - Place folded wraps on the prepared 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 and crisp.
09 - Serve hot, accompanied by optional fresh cilantro, salsa, sour cream, and sliced avocado.
