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Smoky Black Bean and Corn Crispy Tortillas
Smoky Black Bean and Corn Crispy Tortillas
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8m
Prep
12m
Cook
2
Servings
938
Views
Elevate your quick-meal repertoire with these savory, protein-packed skillet pockets. Combining earthy legumes, zesty aromatics, and melted artisanal cheese, this dish transforms pantry staples into a gourmet-style lunch in under twenty minutes.
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Ingredients
- ✓250 g canned black beans, drained
- ✓100 g frozen sweet corn kernels
- ✓1 tsp smoked paprika
- ✓0.5 tsp ground cumin
- ✓4 units large flour tortillas
- ✓150 g sharp Monterey Jack or white cheddar, shredded
- ✓15 ml avocado oil
- ✓30 ml fresh cilantro, chopped
- ✓30 ml pickled red onions
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Instructions
1
In a small mixing bowl, toss the black beans and corn with the smoked paprika and cumin until evenly coated.
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Tip:For added texture, lightly pulse the bean mixture in a food processor rather than mashing.
2
Place a large heavy-bottomed skillet over medium heat and lightly coat with avocado oil.
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Tip:Using a cast-iron skillet ensures a superior, uniform crust on the tortilla exterior.
3
Lay a tortilla in the skillet and sprinkle a generous layer of shredded cheese across one half, followed by a portion of the bean mixture, and a final light layer of cheese to act as a binder.
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Tip:Apply cheese to the very edges to create a perfectly sealed seam.
4
Fold the empty half over the filling, pressing down firmly with a spatula to compress the contents.
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Tip:Keep the heat steady; if the cheese isn't melting before the tortilla browns, turn the heat down slightly.
5
Cook until the exterior displays a deep golden char, then carefully flip and repeat for the opposite side.
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Tip:Rest the cooked pockets on a wire rack for one minute before slicing to ensure the cheese sets.
vegetarian
quick meals
protein-rich
skillet cooking
meatless monday
Yumzy Culinary Collection
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