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1
In a large skillet or wok, heat the oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently,, or until the onion is translucent.
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2
Add the bell pepper, jalapeno (if using), and corn and cook for 5 minutes more, or until the peppers soften.
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3
Stir in the beans, salsa, cumin, garlic powder, and salt. With a fork, lightly mash some of the beans, if desired, leaving most of the beans intact. (This gives it a bit of a refried bean texture, but it's optional.) Cook for 3 to 5 minutes more, until the mixture is heated through and the vegetables are tender. Stir in the cilantro just before serving.
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4
Warm the tortillas just before serving, if desired. To warm tortillas in the oven, preheat the oven to 350u00b0 F (180u00b0 C) and wrap up to 6 tortillas in aluminum foil. Place them directly on the oven rack and heat for 15 to 20 minutes, until warmed through. To warm the tortillas in the microwave, place up to 6 tortillas on a large plate and cover with a damp paper towel. Microwave in 20-second intervals until the tortillas are warmed to your liking. Last, you can reheat the tortillas on the stove top by placing a single tortilla in a dry skillet and heating it over medium heat for about 30 seconds on each side.
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5
Divide the bean mixture among the tortillas, and serve with sliced avocado, salsa, and cilantro. Squeeze some fresh lime juice on top of each tortilla.
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6
Store any leftover bean mixture in an airtight container in the fridge for up to 3 days, or you can freeze the rancheros for up to 1 month. Simply assemble each ranchero in a wrap, wrap it in a layer of parchment paper and foil, and place in a freezer bag. To thaw, remove the foil-wrapped rancheros from the bag and place in a 400u00b0F oven for 20 to 25 minutes, flipping halfway through, until warmed throughout.
