Recipe: Black Bean & Corn Quesadillas

Black Bean and Corn Quesadillas

Ingredients:

    1 teaspoon olive oil
    1/2 cup red bell pepper, diced
    1 cup frozen corn
    1 cup black beans, drained and rinsed
    1/2 teaspoon ground cumin
    salt and pepper, to taste
    juice of 1 lime
    8 (7") whole wheat tortillas
    3/4 cup grated vegan cheese
    1 tablespoon fresh chopped cilantro
     1 avocado- garnish
     Vegan sour cream (I like Tofutti "Better Than Cream Cheese")- garnish
     Salsa-garnish
 

Directions:

1. Heat olive oil in a medium sized saute pan over medium heat. Add red peppers, corn, and black beans. Season with cumin, salt, and pepper. Cook for 3 to 5 minutes.

2. Add the lime juice, stir to combine, and remove from heat. To assemble, lay 1 tortilla in a hot skillet sprayed with PAM. Add 1/4 cup filling and then top with 2 tablespoons grated cheese and cilantro.

3. Top with another tortilla and cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned and the cheese has melted.


4.  Mash avocado.  Top each quesadilla with avocado and sour cream and salsa.

Source of recipe: This recipe was inspired from Emeril Green, modified it to make it vegan.