2 tablespoon vegetable oil
1 small onion, chopped
1/2 to 1 red bell pepper, chopped
1 teaspoon minced Jalapeno peppers
1 teaspoon minced garlic
1 (15. ounce) can of black beans, mostly drained, but leaving a little liquid
3 ounces cream cheese
1 teaspoon salt
2 tablespoons chopped fresh cilantro
dash chili powder
Optional: Chicken, diced tomatoes, cumin powder, corn kernels
Wrap tortillas in foil and place in oven heated to 350 degrees F. Bake for 15 minutes or until heated through.
Heat oil in a 10-inch skillet over medium heat. Saute onion, bell pepper, garlic, and jalapenos in skillet, cook for 2-3 minutes stirring occasionally. Pour beans into skillet and cook 3 minutes stirring. Cut cream cheese into cubes and add to skillet with salt and chili powder. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture. Spoon mixture into tortillas and serve! Can top with cheese, salsa, sour creme, avocados/guacamole, etc.
***This is a bit spicy, so if you'd like to tone it down you can add steamed rice in the tortillas or cut down on the jalapeno pepper (I suggest removing the seeds, will be super hot if you add them!)
Beware: After cutting jalapenos, do not touch your face! Rich and I have both done this and boy, it stings!