# 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 the oven to 400°F and line a sheet pan with parchment paper.
02 - In a mixing bowl, combine black beans, corn, red bell pepper, red onion, ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Mix thoroughly.
03 - Place one tortilla on a flat surface and slice from the center to the edge, creating one cut radius.
04 - Mentally divide the tortilla into four sections. Place the bean mixture on one quarter, cheddar cheese on the next, Monterey Jack cheese on the third, leaving the final quarter for optional toppings.
05 - Starting from the cut, fold the first quarter over the second, then fold over the third, and finally fold over the fourth, forming a layered triangular wrap.
06 - Repeat the layering and folding process with the remaining tortillas and filling ingredients.
07 - Place folded wraps on the prepared sheet pan and lightly coat with oil or cooking spray.
08 - Bake in the preheated oven for 15 to 20 minutes, flipping halfway through, until the wraps are golden brown and crisp.
09 - Serve hot, garnished with optional toppings such as salsa, sour cream, avocado slices, and cilantro.
