Ingredients:
4 large flour tortillas
3 cups potatoes, peeled and diced
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
Salsa, for serving
Sour cream, for serving
Instructions:
Prepare the Potatoes:
Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 10-12 minutes. Drain and set aside.
Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
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