Start by draining and rinsing corn and black beans then place in a small mixing bowl. Season with cumin and mix.
Heat skillet over medium heat and 1/2 teaspoon of butter. Place a tortilla in the skillet and add 1/2 cup of shredded cheese along with a spoonful or two of your seasoned beans and corn. Fold in half and allow to cook for a few minutes before flipping.
Cook until cheese is melted then remove from the skillet. Repeat with the remaining tortillas.