Name: Black Bean Corn Quesadillas
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: mexican
Ingredients: 3 tbsp corn (freshly cooked or canned and rinsed); 3 tbsp tomatoes (diced); 3 tbsp black beans (freshly cooked or canned and rinsed); 0.5 null jalapeño (finely diced); 0.25 tsp cumin; 0.25 tsp paprika; 0.25 tsp chili powder; 1 tsp chopped parsley (finely chopped); 0.5 cup vegan shredded cheese; 2 null tortillas (8-inch (use corn tortillas for gluten free)); 1 tbsp coconut oil (for greasing the pan); 2 tbsp vegan sour cream (or vegan yogurt, cashew cream or any dip/sauce you prefer); null null chopped parsley (for garnish)

Instructions

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1

In a bowl, mix together the corn (3 tbsp), tomatoes (3 tbsp), black beans (3 tbsp), chopped parsley (1 tsp), cumin (0.25 tsp), paprika (0.25 tsp), chili powder (0.25 tsp) and jalapeño (0.5).
2

Place the tortillas (2) down on a plate or cutting board. On one of the tortillas, add the black bean mixture and spread it over the tortilla. Sprinkle the vegan shredded cheese (0.5 cup) over the mixture. Cover with the other tortilla and press together.
3

In a pan over medium-high heat, add the coconut oil (1 tbsp) to grease the pan.
4

Place the quesadilla in the pan and cook until crispy, about 3 minutes per side. Flip carefully. Press it firmly together to ensure both sides are sticking.
5

When crispy, remove from the pan and place onto a plate. Cut into four equal pieces and top with the vegan sour cream (2 tbsp) and some [chopped parsley]. Enjoy!