• 1 cup frozen corn
• 1/2 cup minced red onion
• 2 tsp minced garlic
• 1 tsp chili powder
• 1/3 cup black beans
• 5 tsp lime juice
• 6 oz cheese
• 4- 8“ tortillas

1. Add corn to hot skillet and cook until brown and popping, 3-5 min., transfer to bowl.
2. Add vegetable oil to skillet, heat to shimmering, add red onion and cook until softened, about 3 min.
3. Add garlic and chili powder to skillet and cook 1 min.
4. Add beans to skillet and heat through, add corn back in and gently press to crush beans
5. Transfer to bowl and add lime juice
6. Heat skillet to toast tortilla about 2 min. Flip and toast 1-2 min longer. Do same for second tortilla while assembling first.
7. Add filling and cheese, fold in half, press to flatten, brush top with oil, sprinkle lightly with salt.
8. Place both folded tortillas in skillet, folded side down. Cook until crisp and brown 1-2 min. Brush top with oil and sprinkle with salt. Flip and cook 1-2 min.
9. Remove from heat and let sit 3 min before cutting in half and serving.

Serves 2