My husband was given a cookbook for our wedding entitled, “A Man, A Can, A Plan.” It was actually quite good, despite the bro title. This recipe is adapted from it and we pull it out on nights when it’s too hot to even think about turning on the oven. You can add chicken if you’d like, but it has plenty of flavor and protein with just the beans.
Ingredients
flour tortillas, any kind, any size can of black beans or pinto beans, rinsed and drained 1/2 cup frozen corn, ideally fire roasted 2 scallions cilantro pinch of cumin 1/2 cup tomato salsa grated sharp cheddar cheese
Instructions
Microwave corn in a big bowl. Add drained beans and smash it all up (I'm a tactile person and enjoy smooshing it with my hands, but you can use a potato masher or a big spoon).
Chop up some cilantro (as much or as little as you'd like) and scallions, and add those to the beans, along with a big pinch of cumin. Add 1/2 cup of salsa, stirring it in and adding more as needed until mixture is moist but not too runny.
lace one tortilla in nonstick pan on stove over medium heat. Spoon in about 1/2 cup of filling, generously sprinkle with cheese, add second tortilla on top and cook both sides are golden brown. Be careful when you flip as hot beans and cheese will spray out at you if are slapdash (voice of experience speaking here).
Cut into triangles and serve with the leftover salsa, sour cream, diced avocado and chips.