Ingredients
2 clove garlic
1 can black beans
1 cup corn
olive oil
1 large onion
1-1/2 tsp. chili powder
1 tsp. cumin
1 can diced tomatoes (drained)
small jar of salsa
black pepper
6 flour tortillas
1/2 cup Montery jack cheese
Preparation
Mix diced tomato and salsa Puree 1/2 can of black beans Wrap tortillas in aluminum foil and heat in oven.
Saute onion and garlic in oil. 3 minutes. Add chili powder and cumin and saute. 1 minute. Add 1/2 tomato mixture and corn to frying pan and simmer for 1 minute. Add pureed beans and whole beans to pan and heat until beans are warm. Divide the contents of pan among the 6 tortillas and wrap.
Place the wrapped tortillas in a greased oven proof dish.
Top with remaining tomato mixture and cheese. Cover with aluminum foil and bake until cheese melts. About 15-20 minutes.
