Rehydrate the black beans by soaking overnight then boiling until soft. (Can use canned black beans rinsed and drained.)

Heat oil in skillet and cook all fresh veggies for 2 minutes stirring occasionally.

Add beans, corn, tomatoes and spices and cook 5 minutes more while stirring.

Cut cream cheese into cubes and add to skillet. Cook 2 minutes then stir in cilantro.

Heat tortillas a few seconds in the microwave then spoon mixture into tortillas.

Serve with salsa and sour cream.