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Active Time : 20 minutes
Total Time : 20 minutes
Serves : 4 servings


  • 2 tablespoons pure corn oil
  • 1 cup chopped yellow onion
  • 1 15 ounce can black beans rinsed and drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 10 ounce can diced tomatoes with medium green chiles drained
  • 2 tablespoons diced jalapeno peppers drained, optional
  • 1/2 8 ounce package cream cheese softened, cubed
  • 2 tablespoons chopped fresh cilantro
  • 4 10-inch Carlita Burrito Style Flour Tortillas warmed
  • 1 cup shredded Monterey Jack cheese


In medium skillet, heat oil over medium-high heat. Sauté onions until softened and translucent (about 5 minutes). Add black beans, cumin and salt. Stir, slightly smashing beans until heated through.

Add tomatoes, jalapeños and cream cheese; continue cooking and stirring until cheese is melted. Stir in cilantro.

Divide black bean mixture evenly down center of warmed tortillas. Top with shredded cheese. Roll tortillas up, tucking sides in. Serve immediately.

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