Instructions

1. In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add 1 small chopped onion and sauté until translucent, about 5 minutes.
2. Add 2 cloves of minced garlic to the skillet and cook for an additional 1 minute until fragrant.
3. Stir in 2 cups of cooked black beans, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Cook for 5-7 minutes, mashing some of the beans with the back of a spoon until slightly creamy.
4. Add 1 cup of cooked corn, 1 tablespoon of lime juice, and salt to taste. Mix well and cook for another 2 minutes, then remove from heat.
5. Warm 4 large flour tortillas on a dry skillet for about 30 seconds on each side until pliable.
6. Spoon a generous amount of the black bean filling onto the center of each tortilla. Top with 1/2 cup of shredded cheese and a handful of chopped fresh cilantro.
7. Fold in the sides of the tortilla and roll it up tightly to enclose the filling. Repeat with the remaining tortillas.
8. For serving, heat a grill pan over medium heat. Place the burritos seam-side down and grill for 2-3 minutes on each side until golden and crispy.
9. Slice each burrito in half and serve warm with salsa and sour cream on the side.