Smoky black beans get simmered with softened onion, bell pepper, garlic, and a warm blend of cumin, chili powder, and smoked paprika until they're rich and just slightly dried at the edges. That savory filling gets tucked into a folded tortilla with plenty of melty cheddar, then pan-fried until the outside turns golden and crisp and the inside goes fully gooey. Cut into wedges and served hot with sour cream, salsa, and a scatter of fresh cilantro, it's the kind of quick, satisfying dinner that comes together in one skillet with minimal cleanup. Every component here is plant-forward and dairy-based comfort food at its best, making this a natural fit for a vegetarian table. It's easy to scale up for a crowd or keep as a simple weeknight meal, and the filling itself is flavorful enough to stand on its own if you want to prep it ahead. This is one to put on repeat.
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Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
Add the garlic, cumin, chili powder, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute.
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