# 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 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 baking sheet with parchment paper.
02 - In a medium mixing bowl, combine black beans, corn, diced red bell pepper, chopped red onion, ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir thoroughly to blend flavors.
03 - Place one tortilla flat on a surface and cut from the center to the edge, dividing it mentally into four quarters.
04 - Distribute the filling ingredients onto separate quarters of the tortilla: place the bean mixture on one quarter, shredded cheddar cheese on the next, Monterey Jack cheese on the third, and reserve the last 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, creating a layered triangular wrap.
06 - Repeat the filling and folding steps with the remaining tortillas and filling components.
07 - Arrange the folded wraps on the prepared baking sheet and lightly brush or spray them with cooking oil.
08 - Bake for 15 to 20 minutes, flipping halfway through, until the wraps are golden brown and crisp.
09 - Serve the wraps hot, optionally topped with salsa, sour cream, sliced avocado, and chopped cilantro.
