1/4 lb ground beef
1 tsp chili powder
1 can black beans, drained and rinsed
1/2 cup corn
1/2 red pepper, diced
1 onion, diced
1 tsp cumin
1 tsp paprika
2 tbsp fresh cilantro, chopped
6 ounces pepper jack cheese, grated
8 -12 corn tortillas
1 avocado, sliced
Put the ground beef and chili powder in a skillet and brown. Add the ground beef, black beans, corn, red pepper, onion, cumin, paprika, and cilantro in a bowl and mix together.
Heat just enough olive oil to finely coat the pan. Add one tortilla and cook for a few seconds on one side, then flip over. Sprinkle some cheese on half, add about 1/4 cup black bean mixture, top with more cheese and fold tortilla in half, making a mini quesadilla. Cook for about one minute on each side. Continue with the rest of the tortillas until the mixture is gone.
Enjoy with your choice of toppings! We chose sour cream and avocado and weren't at all disappointed.
Source: adapted from Cornerstone Cooking