Ingredients
4 large flour tortillas
2 cups cooked black beans, drained and rinsed
1 cup shredded vegan cheddar-style cheese
1/2 cup chopped red onion
1/2 cup frozen corn kernels, thawed
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt to taste
Corn tortillas (optional substitute)
Fresh cilantro for garnish
Lime wedges for serving
Instructions
Heat olive oil in a skillet over medium heat.
In a bowl, mix black beans, corn, red onion, chili powder, cumin, garlic powder, paprika, and salt.
Place tortillas in the skillet, dividing half the cheese between two tortillas.
Add half the bean mixture on top, then layer remaining cheese and tortillas to form halves.
Cook 2-3 minutes per side until golden and cheese melts. Garnish with cilantro and lime.
Notes
Use whole wheat or low-carb tortillas for variation.
Replace corn with sautéed bell peppers or zucchini.
Freeze assembled unbaked quesadillas for meal prepping.
For crispier results, cook in a cast iron skillet.
Lettuce, avocado, or pickled jalapeños make great toppings.
- Prep Time: 10
- Cook Time: 10
- Category: Cozy Chicken
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg