Batch-Prepped Black Bean and Monterey Jack Roll-Ups

Rinse 3/4 cup of dry black beans thoroughly under cold running water to remove any dust or debris.

In a medium saucepan, combine the rinsed dry black beans, 3 cups of water, and 1/2 tsp of salt. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for 30 minutes until the beans are tender. Drain any remaining excess water from the pot.

In the same saucepan with the warm cooked beans, add 1 tbsp of taco seasoning and 1 tbsp of freshly squeezed lime juice from the lime. Use a fork or potato masher to mash the beans slightly, leaving some texture so they hold together.

Finely chop 1/4 cup of fresh cilantro and stir it into the seasoned mashed bean mixture.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Grate 6 oz of Monterey Jack cheese using a box grater.

Lay out 6 small flour tortillas on a clean work surface. Evenly divide the seasoned black bean mixture down the center of each tortilla, then top each with 1 oz of the grated Monterey Jack cheese.

Roll each tortilla up tightly around the filling and place them seam-side down on the prepared baking sheet. Lightly brush the top of each roll-up with 1 tsp of vegetable oil to ensure a crispy texture.

Bake in the preheated oven for 10 minutes until the tortillas are golden brown and crispy, and the cheese is completely melted.

Allow the roll-ups to cool completely before storing them in an airtight container in the refrigerator for up to 5 days. Reheat in a microwave for 45-60 seconds or in a toaster oven at 350°F for 8 minutes.