Vegan Black Bean & Corn Quesadillas
Quesadillas made with vegan cheese, black beans, and corn — a great choice for an easy dinner, made on the stovetop or in the oven.
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Servings: quesadillas
Ingredients
Filling
- 1 15- to 16-ounce can black beans drained and rinsed
- 1 cup cooked fresh or thawed frozen corn kernels
- 1 medium red bell pepper very thinly sliced
- 2 to 3 tablespoons minced fresh cilantro
- 2 scallions thinly sliced
- 1 teaspoon ground cumin
- 1 or 2 fresh jalapeño peppers seeded and minced, or 4-ounce can mild or hot chopped green chiles
To Finish
- 8 soft taco-size (8-inch) flour tortillas
- 1 cup grated cheddar-style nondairy cheese or as desired
- salsa homemade or prepared, as desired
- vegan sour cream or cashew cream optional
Instructions
- Heat a large non-stick griddle, or preheat the oven to 400°F.
- Combine the filling ingredients in a mixing bowl and stir together. Arrange the filling on one half of each tortilla, leaving about a ½-inch border near the edges. Sprinkle each with a little of the cheese. Fold each tortilla over to make a half-circle.
- If heating on a griddle, cook the quesadillas on both sides until nicely golden brown (flip them carefully!). If using the oven, bake for 15 minutes at 400°F, or until the quesadillas are hot and beginning to turn light golden brown.
- Arrange one quesadilla on each serving plate and cut in half with a sharp knife to make two wedges. Top each with a bit of the salsa and, if desired, a small dollop of sour cream.
Notes
Serve with a big salad and a simple grain or potatoes (better yet, sweet potatoes).
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
