Mashed Black Bean and Corn Quesadilla
Ingredients
- 2 cloves garlic, finely chopped
- 1 can no sodium black beans
- 1 green pepper, finely chopped
- 1/3 cup frozen corn, thawed
- 1 small red onion, finely chopped
- 1 tbsp oil
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin powder
- 1 tsp smoked paprika
- Salt
- Juice from 1/2 lime
- 3 tbsp dairy-free shredded cheddar per quesadilla
- Tortillas
Preparation
Heat a skillet and add 1 tablespoon oil and 2 cloves of crushed garlic.
After about 30 seconds, add 1 chopped onion and sauté for 2 minutes.
Add 1 finely chopped green pepper and stir well.
Add 1 teaspoon cumin, 1 teaspoon smoked paprika, salt and sauté until the peppers are cooked a little (about 3-4 minutes).
Add 1/2 cup corn.
Add 1 can of black beans and cook for another 3 minutes.
Mash the beans and turn off the heat.
Add juice from 1/2 lime and 1/4 cup fresh chopped cilantro.
Cool the mixture a little before assembling and cooking the quesadillas.
Heat a non-stick skillet (cast iron works best).
Place a tortilla and add the black bean-corn filling.
Top with some dairy-free cheddar, cover with another tortilla and gently press.
Cook for about 2 minutes on medium heat.
Flip and repeat.
