Pocket Burritoes

Ingredients:
5 flour tortillas
1 can black beans
1/2 - 1 cup shredded cooked chicken
1/2 - 1 cup frozen sweet corn
1/2 cup sliced olives
2 1/2 cups shredded cheese
onion powder
salt
garlic powder
dried cilantro
cumin
1 TBSP canola oil

Method:
Heat the oil in a frying pan. Add black beans, salt, onion powder, garlic powder, cumin, and cilantro. (I didn't measure, just sprinkled them in.) Cook beans over medium high heat about 5 minutes, then add chicken, corn, and olives and warm through.

Sprinkle about 1/3 cup cheese over one half of one tortilla. Spoon bean mixture over cheese, and cover with another layer of cheese. Fold empty side of tortilla over filling. Repeat with remaining tortillas, cheese, and filling. Brown both sides of tortilla on a griddle or in a frying pan over medium high heat. Press down on tortilla. When cheese is melted and tortilla is golden brown, remove from heat.

Serve warm as is, or with desired toppings (sour cream, tomatoes, salsa, etc.)

(This was a last minute dinner tonight because I ran out of time. It's really just a dressed up quesadilla, but I asked John to come up with a good name. I'd been thinking about trying this recipe, and used similar ingredients. You could leave out the chicken for a vegetarian meal.)