Black beans are so healthy and they’ve become the sweetheart of the bean world, something we’re thrilled about because we love to include them in soups, salads, and Mexican dishes.
1tablespoonextra-virgin olive oil or organic corn oil
3scallions, white part and most of green part cut into ¼-inch pieces
3cups sweet locally grown corn, from about 3 large ears
Salt and pepper
112-ounce can organic black beans, drained, rinsed, and drained again
3 large organic heirloom tomatoes, diced
3tablespoons chopped cilantro
4ouncesfeta cheese, crumbled
610-inch whole-wheat tortillas
4ouncesfresh mozzarella, drained and cut into tiny cubes
1½cupssalsa, homemade or store bought
¾cupfat-free sour cream
Preheat the oven to 350°F.
Heat the oil in a large skillet over low-medium heat. Add the scallions, corn, salt and pepper, the cumin, and oregano. Stir to coat. Cover and cook for about 6 minutes, stirring frequently until the corn is tender. Add the beans, tomatoes, cilantro, and feta cheese. Stir to combine. Cover and cook for 2 minutes, stirring frequently, until just heated through. Taste for seasonings.
Remove the skillet from the heat. Line two cookie sheets with parchment paper or spray them with olive oil spray. Arrange 3 tortillas on each prepared cookie sheet. Spoon one-sixth of the filling onto each tortilla. Scatter the cubes of mozzarella evenly over the filling. Fold each tortilla over the filling and gently press to seal. Bake for about 12 minutes, until the tortillas are soft-crisp. Remove from the oven and serve with salsa and fat-free sour cream.