Spict bean and cheese burritos

1 TABLESPOON extra virgin olive oil
1 clove garlic finely chopped
one 15.5 ounce can blackbeans, rinsed
1/3  cup pickled jalapeno chiles, drained and chopped
1/2 cup Mexican beer such as corona
one 15.25 ounce can corn kernels, rinsed
one 14.5 ounce can diced tomatoes, rinsed
juice from 1/2 lime
4 large flour tortilla
1 1/2 cups shredded monterey jack cheese

1. In a small saucepan, heat the olive oil over medium high heat. Add the garlic and cook until golden, about 1 minute. Stir in the black beans and jalapenos and cook, lightly mashing the mixture on the side of the pan, for 2 minutes.

2. Stir the beer into the black bean mixture and bring to a boil. Cook, continuing to mash, until thickened, about 10 minutes. Stir in the corn and tomatoes and cook, stirring, until heated through, about 5 minutes. Stir in the lime juice; set aside.

3 Lay the tortillas on a work surface. Sprinkle the cheese in the center and spoon about 1/4 cup bean mixture on top. Pour the tortillas burrito style

4. Heat a large skillet over medium high heat. place the burritos folded side down in the skillet, cook until browned, about 1 minute on each side