# 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
# Directions:
01 - Set the oven to 400°F and prepare a sheet pan lined with parchment paper.
02 - Combine black beans, corn, red bell pepper, red onion, ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper in a medium bowl. Toss thoroughly to blend.
03 - Place one tortilla flat and cut a single slit from the center to the edge, dividing it mentally into four quarters.
04 - Place a portion of the bean mixture onto one quarter, shredded cheddar on the next, Monterey Jack cheese on the third, leaving the last quarter open for optional toppings.
05 - Starting at the cut, fold the first quarter over the second, then over the third, and finally over the fourth quarter to form a layered triangular wrap.
06 - Repeat folding with remaining tortillas and fillings, arranging all wraps on the lined sheet pan.
07 - Lightly brush the folded wraps with oil or use cooking spray to coat evenly for crisp baking.
08 - Bake in the preheated oven for 15 to 20 minutes, turning once halfway through, until wraps are golden brown and crisp.
09 - Serve hot with optional toppings such as salsa, sour cream, sliced avocado, and chopped cilantro as desired.
