Southwestern Tortilla Wedges
Get ready to spice up your snack game with Southwestern Tortilla Wedges—an irresistible fusion of crispy baked tortillas, creamy melted cheddar cheese, and a bold, zesty filling of black beans, sweet corn, green onions, and fresh cilantro. Seasoned with smoky cumin and chili powder and brightened with a hint of fresh lime juice, these wedges are the perfect balance of flavor and crunch. Ready in just 25 minutes, they're a quick and easy appetizer or light meal, complete with optional sides of tangy sour cream and salsa for dipping. Perfect for game nights, casual get-togethers, or Southwestern-themed dinners, this recipe delivers crowd-pleasing bites with minimal fuss. Try these cheesy, savory treats today and enjoy a fiesta of flavor in every bite!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 1.5 cups Shredded cheddar cheese
- 1 cup Black beans (canned, drained and rinsed)
- 1 cup Sweet corn (frozen, thawed or canned, drained)
- 0.5 cup Chopped green onions
- 0.25 cup Chopped fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 1 tablespoon Fresh lime juice
- 1 tablespoon Olive oil
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the black beans, sweet corn, green onions, cilantro, ground cumin, chili powder, salt, and lime juice. Mix well to evenly distribute the spices.
Lay out the flour tortillas on a clean surface. Sprinkle a layer of shredded cheddar cheese (about 2 tablespoons) over half of each tortilla.
Spoon 2-3 tablespoons of the bean and corn mixture over the cheese layer, spreading it out evenly but leaving a small border around the edges.
Sprinkle an additional layer of cheese (about 2 more tablespoons) on top of the bean mixture, then fold each tortilla in half to create a half-moon shape. Press down gently to seal.
Brush the tops of the folded tortillas lightly with olive oil to help them crisp up in the oven.
Arrange the folded tortillas on the prepared baking sheet, leaving a little space between each one.
Bake in the preheated oven for 8-10 minutes, or until the tortillas are golden and crispy, and the cheese is melted and bubbling.
Remove the tortillas from the oven and let them cool for 2-3 minutes before slicing each half-moon into 2-3 wedges.
Serve the tortilla wedges warm with sour cream and salsa on the side for dipping, if desired.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 5347 mg | 232% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 29.4 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1877 mg | 144% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2248 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
