1 (15 oz.) can black beans
1 cup corn kernels
½ small red onion
1 clove garlic
¼ bunch fresh cilantro
2 cups shredded cheese
1 envelope reduced sodium taco seasoning
10 taco sized tortillas
Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn. Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, shredded cheese and taco seasoning to the bowl with the beans and corn. Stir everything until evenly mixed. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted. serve with sour cream and salsa
