Get ready for a fiesta in your mouth with our Express Fiesta Quesadilla recipe! Perfect for a fast weeknight meal. Combining corn, tomatoes, black beans and spices sandwiched between two tortillas, this dish promises to be extraordinarily tasty and ready in no time.
In a mixing bowl, combine together the black beans, corn, minced jalapeno, diced tomatoes, ground cumin, paprika and chili powder.
2
Evenly spread the prepared filling over one of the tortillas. Sprinkle the shredded vegan cheese on top. Cover with the second tortilla to form a sandwich.
3
Heat a non-stick pan over medium-high heat. Once hot, add a tablespoon of olive oil to it.
4
Transfer the assembled quesadilla carefully onto the heated pan. Press it gently with a spatula to help the cheese melt and the ingredients bind together.
5
When the bottom tortilla is crispy, about 3 minutes, flip the quesadilla using a wide spatula. Cook until the other side is crispy as well.
6
Once ready, carefully transfer your cooked quesadilla onto a chopping board.
7
Cut the quesadilla into four equal quarters using a pizza cutter or a sharp knife. Top each piece with a dollop of vegan sour cream and a sprinkle of finely chopped parsley before serving.