Easy Vegan Quesadillas with Black Beans and Corn
Ingredients
- 6 tortillas
- 1/2 onion chopped
- 2 cloves of garlic minced
- 1 bell pepper chopped
- 2/3 cup black beans cooked from dry or canned
- 1/2 cup corn fresh, frozen or canned
- 1 cup fresh mushrooms sliced
- 1 tbsp oil divided
- 1 tbsp soy sauce or coconut aminos
- spice mix: 1 tsp onion powder, 1/2 tsp cumin powder, 1/2 tsp (ground) oregano, 1/4 tsp smoked paprika, 1/3 tsp red pepper flakes
- salt and pepper to taste
- 1 batch easy vegan cheese sauce
Preparation
Heat 1/2 tbsp oil in a pan, add 1 tbsp soy sauce, onion, garlic, pepper, and mushrooms and fry over medium heat for 3-4 minutes. Add the corn, black beans, and spice mix and fry for a further 3-4 minutes.
Make a batch of my easy vegan cheese sauce and spread some of it in an even layer on one tortilla. You can use any other vegan cheese of choice.
Add a layer of the veggie mixture (about 4 tbsp) and place another tortilla on top.
Transfer to a (lightly oiled) skillet and cook for about 2-3 minutes, flip and cook from the other side until both sides are nicely browned and toasty.
Repeat steps for the remaining tortillas. Cut into 4 pieces and enjoy hot.
