Smoky Black Bean and Corn Crispy Tortillas

In a small mixing bowl, toss the black beans and corn with the smoked paprika and cumin until evenly coated.

💡 Tip: For added texture, lightly pulse the bean mixture in a food processor rather than mashing.

Place a large heavy-bottomed skillet over medium heat and lightly coat with avocado oil.

💡 Tip: Using a cast-iron skillet ensures a superior, uniform crust on the tortilla exterior.

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.

💡 Tip: Apply cheese to the very edges to create a perfectly sealed seam.

Fold the empty half over the filling, pressing down firmly with a spatula to compress the contents.

💡 Tip: Keep the heat steady; if the cheese isn't melting before the tortilla browns, turn the heat down slightly.

Cook until the exterior displays a deep golden char, then carefully flip and repeat for the opposite side.

💡 Tip: Rest the cooked pockets on a wire rack for one minute before slicing to ensure the cheese sets.