In a large skillet over medium heat, cook the ground beef with chopped onion and garlic until browned.

Add black beans, corn, diced tomatoes, chili powder, and cumin. Stir well and let simmer for 10 minutes.

Remove from heat and let cool slightly.

Spoon the mixture onto each tortilla, sprinkle with cheese, and roll up tightly.

Wrap each tortilla in foil and store in a cooler until ready to cook.

When ready to eat, place the foil-wrapped tortillas on a portable stove or campfire grill.

Cook for about 15-20 minutes, turning occasionally, until heated through.

Unwrap and serve warm.