Ingredients

12 corn tortillas
6oz pepper jack cheese, grated
2 tomatoes, seeded and finely chopped
1½ cups black beans cooked, rinsed and drained (about ¾ cup dry or 1 x 15oz can)
2 green onions, sliced
¼ cup diced pickled jalapeños (optional)
½ tsp sea salt
Juice of ½ a lime
1 tbsp vegetable oil

Method

Preheat the oven to 220C/425F.

Lay the tortillas out on cookie sheet pans and top with the cheese. Bake for about two minutes, until the cheese is melted. Mix the tomatoes, black beans, green onions, jalapeños, salt and lime juice together. Distribute evenly over the tortillas and roll up.

Place seam-side down and brush with the oil. Bake for about 8-10 minutes, until crisp.