Vegan Black Bean and Corn Quesadillas
These crispy, spicy, flavorful, vegan quesadillas are great for appetizers or an entrée. There is no need for cheese in this recipe. The black beans are creamy and sticky enough to bind the rest of the ingredients together. The filling is loaded with fiber, protein, vitamin C, iron, and antioxidants. This is what I call a full package.
If you make these for dinner, a side salad with some fresh salsa on top is all you need for a satisfying and healthy meal.
2 16 oz. cans of organic black beans – rinse well
3 cups water
1 large red onion – diced
2 cloves garlic – minced
1 cup chopped mushrooms
1 cup of frozen organic corn (fresh corn when it’s in season)
1 red bell pepper – chopped
1 jalapeno pepper – diced
1 ½ tbsp. chili powder
½ tsp. cumin
½ tsp. cayenne pepper
¼ cup minced cilantro
Salt and pepper to taste
1 package of corn or flour tortillas (I prefer corn)
2 tbsp. canola oil or spray oil
Preheat the oven to 375°
Rinse the beans and slightly cover in water in a large sauce pan and bring to a boil.
Reduce the heat to simmer and add the onion, garlic, jalapeno, red bell pepper, and spices (except the salt). Continue to simmer until the beans thicken.
Add the mushrooms, corn, and cilantro. Cook until the bean mixture is thick and sticky. Add the salt.
Spread a light layer of oil on one side of a tortilla and place on a backing sheet oil side down. Spread approximately ¼ cup (depends on the size of tortilla) of the bean mixture on the tortilla. Put a tortilla on top of the mixture and lightly oil the top. Makes 4-6
Bake for 5-8 minutes and then flip. Bake another 5-8 minutes or until crispy.
Let cool for a few minutes and then cut into quarters or smaller, your call.