Black Bean and Corn Vegan Quesadillas

Ingredients

• 1 tablespoon olive oil
• 1 cup corn kernels, fresh or frozen
• 1 can black beans, drained and rinsed (15 oz)
• 1/2 cup red onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 8 flour tortillas (8-inch)
• 2 cups shredded vegan cheese
• 2 tablespoons vegan butter
• 1 cup salsa, for serving
• 1 cup guacamole, for serving

Method

1. 1

   Heat the olive oil in a 9-inch skillet over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred, about 5 minutes.

   5:00 · Char the corn
2. 2

   Add the red onion and bell pepper to the skillet and cook until softened, about 4 minutes.

   4:00 · Soften vegetables
3. 3

   Stir in the garlic, cumin, chili powder, smoked paprika, salt, and black pepper, and cook until fragrant, about 1 minute.

   1:00 · Bloom spices
4. 4

   Add the black beans and cook, stirring occasionally, until warmed through and slightly broken down, about 4 minutes.

   4:00 · Warm the beans
5. 5

   Remove from heat and stir in the cilantro and lime juice. Transfer the filling to a bowl.

6. 6

   Wipe out the skillet and set it over medium heat. Place one tortilla in the skillet, sprinkle a quarter of the vegan cheese over half of the tortilla, top with a quarter of the bean and corn filling, and fold the tortilla over.

7. 7

   Add 1/2 tablespoon vegan butter to the skillet and cook the quesadilla until golden and crisp, about 2 minutes per side.

   2:00 · Crisp the quesadilla
8. 8

   Transfer to a cutting board and repeat with the remaining tortillas, cheese, filling, and vegan butter.

9. 9

   Slice each quesadilla into wedges and serve warm with salsa and guacamole.