These have been a go to comfort food recently! I’ve tried this with corn tortillas and flour tortillas. Both were good but I do prefer the flour ones for taste. For a healthier and gluten free option, corn tortillas work great as well.

Ingredients ~ makes around 8 quarters 

• 1/2 cup red onion, diced
• 1/2 cup red capsicum, diced
• 1/2 cup black beans
• 1/2 cup corn kernels
• 1 tomato, chopped
• 1 tbsp cumin
• 1 tsp salt
• 1 tsp paprika 
• 1 tsp chilli powder
• Medium tortillas (flour or corn)
• Shredded vegan cheese (I used Made With Plants cheddar)
• Coriander to serve

Method

1. In a saucepan on medium heat, fry red onion, red capsicum, corn kernels, black beans and tomato for 3-5 minutes.
2. Turn the heat to low and add in the cumin, salt, paprika and chilli powder until well combined. Take off the heat and set aside.
3. On a frying pan on medium heat, place a tortilla in the centre. On one side, sprinkle on vegan cheese, veggie mixture and then vegan cheese on top. With a spatula, fold the tortilla in half and press down. Leave for  up to a minute.
4. Flip the tortilla over while keeping the open side facing up (to prevent filling coming out). Leave for up to a minute. 
5. Serve with coriander.

Watch how I made it

If you make this recipe, don’t forget to tag me at @cookwithpez on Instagram!