# 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 - Preheat the oven to 400°F. Line a sheet pan with parchment paper.
02 - In a medium bowl, mix black beans, corn, diced red bell pepper, red onion, ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly combined.
03 - Place one tortilla on a flat surface and slice from the center to the edge, forming a single cut.
04 - Mentally divide the tortilla into four sections: add bean mixture to the first quarter, shredded cheddar to the second, Monterey Jack cheese to the third, leaving the fourth quarter open for toppings if desired.
05 - Starting at the cut, fold the first quarter over the second, then fold that over the third, and finally fold over the fourth quarter to form a layered triangular wrap.
06 - Repeat the folding process with remaining tortillas and fillings.
07 - Arrange folded wraps on the prepared pan and lightly brush or spray with cooking oil.
08 - Bake for 15 to 20 minutes, flipping once halfway through, until wraps are golden and crisp.
09 - Serve wraps warm with optional toppings such as salsa, sour cream, sliced avocado, and chopped cilantro.
