- 1 Jalapeo, minced
- 2 teaspoons Garlic, minced
- 1 tablespoon Lime Juice
- 2 tablespoons Hot Sauce
- 1/2 teaspoon Allspice
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Salt
- 1 15 oz can Canned Black Beans, rinsed and drained
- 1/4 cup Fresh Cilantro, chopped
- 2 tablespoons Thinly Sliced Scallions
- 1 cup Shredded Mexican Cheese
- 10 Corn Tortillas
- Olive Oil, for brushing
- Preheat the oven to 400F. Line a large baking sheet with parchment paper or spray it with non-stick cooking spray.
- In a medium bowl, mix together the jalapeno, garlic, lime juice, hot sauce, all spice, chili powder, cumin, salt and black beans. Using a potato masher or wooden spoon, mash up the mixture so that most of the beans are smashed. Add more salt if needed.
- Mix the scallions and cilantro into the bean mixture.
- Soften the tortillas by placing 2-3 tortillas at a time between two damp paper towels and microwaving on a covered plate for 20-30 seconds.
- Place 1-2 Tablespoons of bean filling in the center of a tortilla. Sprinkle with cheese and roll tightly.
- Place the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling. Be sure to leave space between the tortillas.
- Brush the tortillas with oil on the tops and sides of the rolls.
- Bake for 12-15 minutes, or until lightly browned.
- Serve warm with salsa, guacamole, sour cream, ranch dip or enchilada sauce.
- Hot sauces and jalapenos vary in spice level, so be sure to adjust the amount to your taste.
- Try to keep the cheese in the center when filling so it doesnt ooze out.
- Work quickly while the tortillas are warm so you can roll tightly without forming cracks.
- To freeze for later, bake halfway, cool and freeze in an airtight container. Bake for about 10 minutes at 400F when ready to serve.