4 large white corn tortillas
1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 cup green and red peppers mixed, sliced thin
1 small onion, thinly sliced
1 teaspoon chipotle seasoning
1 teaspoon garlic powder
2 tablespoons oil
Optional: shredded vegan Monterey jack cheese
1. In skillet heat oil over medium heat, add pepper and onions; Cook while stirring for 5-7 minutes until vegetables are tender. Add black beans, corn, chipotle seasoning and garlic to skillet. Cook for an additional 5 minutes; remove from heat.
2. Spread ½ cup of bean mixture to tortilla and cheese. Fold tortilla and cook in a large nonstick skillet over medium heat until golden brown on each side and cheese is melted; about 2-4 minutes.
3. Repeat with each tortilla and cut in half to serve. Serve with vegan sour cream and your favorite salsa. ENJOY!!