1 clove garlic
1 small jalapeno
1/2 tbls sunflower - i used vegetable oil
1/2 tsp paprike
1/4 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp seasalt
1/2 cup black beans
1/4 cup cilantro
6-8 corn tortillas - I used flour tortillas
1/2 cup colby jack cheese
sunflower oil for brushing tortillas - I used vegetable oil
Preheat oven to 425 degrees and bring a medium pot of water to simmer.
In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 minutes. Add in black beans and cilantro, cooking until beans are heated through, 2-3 minutes.
Turn off water. Taking one tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop a spoonful of black bean filling and a pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
Bake for 12-15 minutes until the tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.