1½ tbsp (22 ml) canola oil, divided

1 19oz (540 ml) can black beans, drained and rinsed

⅓ cup (80 ml) chunky salsa

½ tsp (2.5 ml) chili powder

¼ tsp (1 ml) ground cumin

¼ tsp (1 ml) garlic powder

⅛ tsp (0.5 ml) dried oregano

⅛ tsp (0.5 ml) onion powder

8 5-inch corn tortillas

⅔ cup (165 ml) shredded cheddar cheese

Garnishes: sour cream, avocado, and cilantro

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