🌮 Vegan Black Bean Quesadillas

🌮 Vegan Black Bean Quesadillas

✅ Ingredients (Makes 2–3 quesadillas)

For the Filling:

• 1 can black beans (15 oz), drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned) – optional
• 1/2 red bell pepper, finely diced
• 1/4 red onion, finely diced
• 1 garlic clove, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder (optional, for heat)
• Salt & pepper, to taste
• Juice of 1/2 lime
• 1 tbsp olive oil or avocado oil

For Assembly:

• 4–6 medium flour tortillas (or gluten-free if needed)
• 1/2 to 1 cup vegan shredded cheese (cheddar or Mexican blend)
• Optional: chopped cilantro, jalapeños, hot sauce

🔪 Instructions

1. Sauté the veggies:
   Heat oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Cook 3–4 minutes until softened.
2. Add beans and spices:
   Stir in black beans, corn, cumin, paprika, chili powder, salt, and pepper. Cook for 5–6 minutes, gently mashing some beans with a spoon for a creamier texture. Finish with lime juice and set aside.
3. Assemble quesadillas:
   Heat a clean skillet over medium heat.
   • Place one tortilla down.
   • Sprinkle a layer of vegan cheese on half the tortilla.
   • Spoon black bean filling over the cheese.
   • Top with a little more cheese (for stickiness), then fold the tortilla in half.
4. Cook:
   Cook for 2–3 minutes per side until golden and crispy. Press down gently with a spatula.
5. Serve:
   Slice and serve with guacamole, salsa, vegan sour cream, or a squeeze of lime.