Black Bean and Corn Quesadilla

makes 6 quesadillas

For the black beans & corn:

1 tablespoon light oil (such as canola or vegetable oil)

1/2 an onion , chopped

2 cloves garlic , minced

1/2 jalapeno , finely diced (optional)

1/2 cup black beans , drained and rinsed

1/2 cup corn kernels , thawed if frozen

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

For the quesadillas:

4 - 6 large tortillas (flour or corn)

1 large tomato , diced

4 green onions , chopped

1 small handful cilantro , chopped

vegan sour cream and salsa for dipping

Method

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.
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.

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