Description
Super fast, super easy, healthier, clear-your-pantry recipe! My carnivore husband and six-year-old both love these. You can make them more or less healthy depending on your preference, and they can easily be vegan. I like to reincarnate any leftovers into breakfast burritos!
Ingredients
- 1 tablespoon butter, divided, or as needed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can corn, drained
- ⅓ cup salsa
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon salt
- ½ teaspoon chipotle chili powder
- 4 gluten-free tortillas
- 1 cup shredded Cheddar cheese
Instructions
- Coat a heavy skillet with 1/2 tablespoon butter and melt over medium heat. Add onions and garlic and cook until onion is soft
- about 3 minutes. Add black beans
- corn
- salsa
- cumin
- coriander
- salt
- and chili powder. Cook until reduced to your liking
- 5 to 10 minutes.
- Melt remaining 1/2 tablespoon butter in a separate skillet over medium heat. Place 1 tortilla in the pan
- top with a layer of Cheddar cheese
- and top 1/2 tortilla with the bean mixture. Fold tortilla in half and cook until cheese melts
- 1 to 2 minutes per side. Repeat with the remaining tortillas
- cheese
- and bean mixture.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4