Prep: 10 minutes Cook: 5 minutes: Makes 4 main-dish servigs.
2 teaspoons chili powder, 1 can (15 t0 19 oz) black beans, rinsed, drained and coarsely mashed. 1 can (15 1/4 oz) whole-kernel corn, drained., 3 tablespoons sliced pickled jalapeno chiles, drained and chopped ( I use chopped green chiles instead). 4 burrito-size flour tortillas, warmed, 2 cups thinly sliced or chopped lettuce, 2 medium tomatoes, chopped, 1 cup shredded Mexican-blend cheese, sour cream.
In 3 quart saucepan, toast chili poweder over medium heat until fragrant, about 1 minute. Sitr in black beans, corn and jalapeno chiles; cook, stirring occasionally, until mixture is hot, 3 to 4 minutes. Spoon one-fourth of bean mixture into center of each tortilla; top each with one-fourth of lettuce, tomatoes, and cheese. Fold two opposite sides of each tortilla over filling, then fold over other sides to form a package. Serve with sour cream, if you like.
Note: We use goat milk shredded cheese since Roger is lactose intolerant. It tastes just as good as regular cheese.
I place the beans, corn and chiles in my food processor and blend.
