• 2/3 cup frozen corn
• 2/3 cup red onion - minced
• 2 tsp minced garlic
• 1 tsp chili powder
• 2/3 cup black beans
• 4 tsp lime juice
• 4 (8 inch) flour tortillas
• 1 1/3 cup (6 oz) shredded cheddar or Monterey Jack cheese
• 2 Tbsp minced pickled jalapenos (optional)
• vegetable oil for brushing tortillas
• Kosher salt

1. Add corn to hot 10“ 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 and cook 1 min.
4. Add beans and heat through, about 1 min. Add corn back in and gently press on beans to crush.
5. Transfer to bowl and add lime juice. Wipe inside of skillet clean.
6. Heat tortilla in skillet until puffed and slightly browned, about 1 min. Flip over and toast other side for about 1 min.
7. While second tortilla is toasting assemble first by adding 1/4 of filling, cheese, and optional jalapenos if using. Flip tortilla in half and brush oil and sprinkle salt on top. Fill second tortilla in same manner
8. Place 2 folded and filled tortillas in skillet with rounded edges to outside and oiled side down. Oil and salt top side and heat until crisp, 1-2 min. Flip and cook second side 1-2 min.
9. Remove from pan and allow to cool for 3 min prior to cutting in half. Can be kept warm on cookie sheet in 200 deg oven.

Serves: 4        Total cook time: 25 min.
Source: Cook's Illustrated Mar/Apr 2005  No. 73