Seasoned black beans get a quick simmer of cumin, smoked paprika, and lime juice before they're piled onto tortillas with sweet, smoky roasted red peppers and a generous layer of melted Monterey Jack. Everything cooks right in a hot skillet until the outside turns golden and crisp and the inside goes fully melty, then gets sliced into wedges for easy sharing. A drizzle of olive oil around the edges is the trick to that crackly, golden crust without any deep-frying involved. Pile on the cilantro, sour cream, and salsa for extra freshness, or keep it simple and let the beans and cheese do the talking. This one comes together fast enough for a weeknight dinner but still feels like something worth digging into, and it's a solid, satisfying pick for a vegetarian table.
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In a medium bowl, combine the drained black beans, cumin, smoked paprika, salt, pepper, and lime juice. Stir until the beans are evenly coated.
Heat a large skillet over medium heat. Lay one gluten free tortilla flat in the dry skillet and scatter 1/4 cup of the shredded cheese evenly over the entire surface.
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