Easy Vegan Quesadillas for Lunch and Dinner
Ingredients
- 10 Old El Paso white corn tortillas
- tomato paste
- mashed black beans mixed with chili powder
- corn
- vegan cheese
Extra sides
- smashed avocado
- mashed black beans mixed with chili powder and corn
Preparation
Spread tomato paste on all 10 tortillas.
On 5 tortillas, layer the fillings starting with mashed black beans, then corn, finishing with vegan cheese.
Place the remaining 5 tortillas on top and press down gently to seal.
Cook each quesadilla on a non-stick frying pan for 2-3 minutes per side over medium heat until both sides are golden.
Cut into pieces, serve, and enjoy. Optionally, serve with extra sides like smashed avocado or mashed black beans with chili powder and corn.
