Quesadilla Recipe

Ingredients:

For the Bean Filling

• 1 can Pinto/Kidney/Black Beans, drained
• 1/2 cup Onion, sliced
• 1/2 cup Red Bell Pepper, sliced
• 1/2 cup Yellow Bell Pepper, sliced
• 1 clove Garlic, minced
• 1 tbsp Cumin Powder
• 1/2 cup Sweet Corn
• 1/2 cup Veg Stock
• 1/4 cup fresh Coriander, chopped

For Assembling the Quesadilla

• Tortillas
• vegan cheese
• Jalapeno Pepper Slices

Procedure:

• In a pot over medium heat, add oil and start cooking the onions and garlic together.
• Once translucent, add the bell peppers and continue cooking until soft.
• Add the Cumin powder and cook until raw taste of the powder is gone.
• Now add the corn, beans, and veg stock. Mix well to combine.
• Place a lid on the pot and cook over medium heat until dry. Finish with freshly chopped coriander. Set aside to cool.
• In a wide pan over medium heat, drizzle oil and place a tortilla.
• Smear the bean filling on one half of the tortilla.
• Top with jalapeno slices and vegan cheese.
• Fold the other half of the tortilla over the filling and slowly toast until the tortilla is golden brown.
• Once both sides have been toasted, remove from the pan and cut in half. Enjoy while piping hot.