1 jalapeno (diced or chopped, ribs removed if you don't want it spicy)
1 c black beans (canned or cooked)
½ c corn (fresh or frozen + thawed)
1½ tsp cumin
½ tsp chili powder
½ tsp oregano
salt, to taste
½ c shredded cheddar (use Daiya for a vegan swap)
4 8-inch flour tortillas (or make taquitos with 6 corn tortillas)
nonstick spray
Instructions
Heat a skillet over medium heat.
Mix all ingredients except the tortillas and spray.
Microwave the tortillas for 30 seconds, until pliable.
Cover half of a tortilla with filling and roll tightly into a cigar shape (1 - 2 inches thick is ideal). Pinch the ends off a little to avoid losing filling.
Spritz the pan with nonstick spray and immediately press the seam side into the hot pan (it will help keep it from unfolding). If you have trouble keeping these rolled, stick a toothpick through them until the seam has crisped into place. Once one side is browned, roll until all sides are brown and crispy. As you roll, you might need to press down to keep the nice, round shape.
Repeat until all tortillas and filling are used (I could cook two at a time in my pan).
Serve with sour cream or Greek yogurt, salsa, and/or guacamole for dipping.
(Best served hot. You can save the filling to cook half later, if desired)
Notes
Cook time is based on cooking 2 at a time. Nutritional estimate is using a total of 4 whole wheat, flour tortillas; it would be similar with 6 corn tortillas (as they're typically lower in calories). For gluten free: use corn tortillas and make sure they're gluten free. For vegan: use a vegan cheese or a couple tablespoons of nutritional yeast + make sure your tortillas are vegan (I've noticed some randomly have milk ingredients)