Ingredient

• Cast Iron Skillet
• 8 (8-inch) flour tortillas
• 1½ cups grated sharp cheddar cheese
• 1½ cups grated Monterey Jack cheese
• ¾ cup cooked black beans, drained and rinsed
• ½ red bell pepper, stemmed, seeded, and diced
• 4 scallions, thinly sliced
• ½ cup corn kernels, thawed if frozen
• 2 jalapeño peppers, thinly sliced
• Homemade Salsa or Salsa Verde
• Pico de Gallo
• Guacamole
• Sour cream
• Chopped fresh cilantro

Direction

1. Lay the tortillas flat on a clean work surface.
2. In a medium bowl, place the cheddar and Jack cheeses and toss to combine.
3. Sprinkle half the cheese evenly over one half of each tortilla, leaving the other half bare. Evenly sprinkle the black beans, red peppers, scallions, corn, and jalapeños over the cheese. Top with the remaining cheese, then fold the bare half of each tortilla over the fillings to create a half-moon shape.