# What you'll 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
→ Optional Toppings
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. 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 mixing bowl. Toss to combine evenly.
03 - Place a tortilla flat and make a single cut from the center to the edge, dividing it mentally into four quarters.
04 - Add bean mixture to the first quarter, cheddar cheese to the second, Monterey Jack cheese to the third quarter, and reserve the fourth quarter for optional toppings if desired.
05 - Starting at the cut, fold the first quarter over the second, then fold over the third, and finally fold over the fourth, forming a triangular wrap.
06 - Repeat assembly and folding steps for the remaining tortillas and fillings.
07 - Place folded wraps on the prepared sheet pan. Lightly brush with oil or use cooking spray.
08 - Bake for 15 to 20 minutes, flipping halfway through, until wraps are golden brown and crisp.
09 - Serve hot with salsa, sour cream, sliced avocado, and chopped cilantro, if desired.
