15 Minute Black Bean and Corn Quesadillas
Ingredients
The quesadilla filling
-
3
tablespoons
corn
-
3
tablespoons
diced tomatoes
-
3
tablespoons
black beans
-
½
jalapeño
finely diced
-
¼
teaspoon
cumin
-
¼
teaspoon
paprika
-
¼
teaspoon
chili powder
-
1
teaspoon
chopped parsley
The quesadilla assembly
-
2
8-inch
tortillas
-
½
cup
vegan shredded cheese
-
2
tablespoons
vegan sour cream or dip
Instructions
- Mix together corn, tomatoes, black beans, parsley, cumin, paprika, chili powder, and jalapeños in a bowl.
- Place two tortillas on a plate. Spread the black bean mixture on one tortilla and sprinkle cheese on top.
- Cover with the second tortilla and press together.
- Heat coconut oil in a pan over medium-high heat and place the quesadilla in the pan.
- Cook until crispy, about 3 minutes, then flip carefully.
- Once crispy, remove from the pan, cut into four pieces, and top with vegan sour cream and parsley.
Nutrition Facts (estimated)
Servings
1 serving
Calories
474
Total fat
17g
Total carbohydrates
67g
Total protein
13g
Sodium
984mg
Cholesterol
0mg
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