Loaded Black Bean Quesadilla with Veggies

Ingredients

• 15 oz. can black beans
• 2 roma tomatoes
• 2-3 green onions
• 1/2 cup cooked sweet corn
• 1/2 cup vegan shredded cheese (melt-able)
• 1/4 tsp. ground cumin (more/less to taste)
• 4 large tortillas (gluten-free if desired)

Instructions

1. 1

   Rinse and drain black beans. Finely chop tomatoes and green onions.

2. 2

   Place a tortilla on a skillet. (I leave the stove turned off until assembly is complete.)

3. 3

   On one half of the quesadilla, add a light layer of cheese. Then add a layer of beans, tomatoes, green onion, and corn.

4. 4

   Add another layer of cheese on top to help “glue” both sides together. Sprinkle a bit of cumin, then fold over the top half of quesadilla and gently press down.

5. 5

   On a flat skillet over medium heat, warm the quesadillas for 3-4 minutes on each side or until heated through. Repeat for the rest of the quesadillas.

6. 6

   Serve as is, or with your favorite guacamole or salsa.