Vegan Black Bean & Corn Quesadilla

• Vegan

• Produce

  • 1/2 cup Black beans
  • 1 Small Handful Cilantro
  • 1/2 cup Corn, kernels
  • 2 Cloves Garlic
  • 4 Green onions
  • 1/2 Jalapeno
  • 1/2 Onion
  • 1 Tomato, large

• Condiments

  • 1 Vegan sour cream and salsa

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Oil, Light

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 4 Tortillas, large

Found on itdoesnttastelikechicken.com

Description

Ingredients

• For the Black Beans & Corn:
• 1 Tablespoon Light Oil (such as canola or vegetable oil)
• ½ an Onion, chopped
• 2 Cloves Garlic, minced
• ½ Jalapeno, finely diced (optional)
• ½ Cup Black Beans, drained and rinsed
• ½ Cup Corn Kernels, thawed if frozen
• 1 Teaspoon Chili Powder
• 1 Teaspoon Cumin
• ½ Teaspoon Salt
• For the Quesadillas:
• 4 - 6 Large Tortillas (flour or corn)
• 1 Recipe for Melty Stretchy Gooey Vegan Nacho Cheese
• 1 Large Tomato, diced
• 4 Green Onions, chopped
• Small Handful Cilantro, chopped
• Vegan Sour Cream and Salsa for Dipping

Directions

• To make the black beans and corn: Heat the oil in a skillet or frying pan over medium-high heat. When hot, sauté onion, garlic, and jalapeño, until the onion softens and begins to brown. Now add in the black beans, corn, and spices, and heat through, about 2 minutes.
• To assemble the quesadilla: Heat a large dry pan over medium heat. I like toasting my tortilla on both sides. To do that, lay the tortilla down in the pan and let toast for about 1 minute until it’s just starting to get golden spots on the bottom. Flip and now add the toppings to the toasted side of the tortilla. On one half, smear a couple spoonfuls of the nacho cheese across, then top with several spoonfuls of black bean and corn mixture, a sprinkle of diced tomatoes, and garnish with green onions, and cilantro. Use a spatula to fold over the tortilla making a half moon shape. Pat down the tortilla with your spatula so it all sticks together. Cook for about 2 minutes on one side, then flip and cook another 2 minutes on the other side so that the cheese is melted and everything is heated through. Remove from pan and cut into 4 triangles. Serve with salsa and vegan sour cream.