In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add ½ cup of diced red onion and 1 cup of diced bell pepper, sautéing for about 5–7 minutes until tender. Add 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder, seasoning with salt and pepper. Cook for another minute.

In a medium bowl, slightly mash 1 can of black beans, leaving some whole. Stir in the sautéed vegetables and half of 1 cup of shredded cheese until well combined.

Wipe the skillet clean and return to medium heat. Place 1 tortilla in the skillet and spread half of the filling onto one half. Top with ¼ cup of cheese. Fold the tortilla over.

Cook for about 3–4 minutes on one side until golden brown. Flip gently, adding more olive oil if necessary, and cook the other side for another 3–4 minutes until crispy and cheese is melted.

Remove from heat, let cool for a minute, slice into wedges, and serve with cilantro, sour cream, and salsa.