Part I: Filling
1 can Great Northern beans, drained and rinsed
3/4 cup Pomi or similar tomato product
1 clove garlic
1/3 cup nutritional yeast
1 teaspoon cumin seeds
1/2 teaspoon paprika
1/2 cup black beans
mix all ingredients save for the black beans in the food processor. Then, add the black beans and mix with a spoon.
Part II: Assembly
Heat up a pan (I did not use oil). Place a tortilla on the pan, a generous spoonful of the mix from Part I in the middle, and another tortilla on top. Cook for a few moments on each side, until the filling is hot and the tortilla has a magical, between-fluffy-and-crunchy texture. Serve hot on a generous bed of greens.
BONUS! The filling of the frijoladillas makes for a terrific soup base. Just add black beans and vegetables - I used kale, carrots, tomatoes, onion and garlic - and cook together for a delicious black bean soup.