Name: Sizzling Veggie Quesadillas in 15 Minutes
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Ingredients: 3 tablespoons of corn, drained if from a can; 1/2 cup of shredded vegan cheese; 2 tablespoons of olive oil; 1/4 teaspoon of ground cumin; 1 teaspoon of fresh parsley, finely chopped; Fresh parsley for garnishing; 2 tablespoons of your choice vegan topping (e.g. avocado cream, vegan sour cream); 2 medium-sized tortillas; 1/4 teaspoon of chili powder; 3 tablespoons of canned black beans, rinsed and drained; 3 tablespoons of chopped ripe tomatoes; 1/4 teaspoon of paprika; ½ jalapeño, finely chopped

Quesadillas

What kind of cheese should I use for quesadillas?

How much cheese and filling should I use for each quesadilla?

Savor the crunch and zing of these Sizzling Veggie Quesadillas. This recipe combines black beans, corn, and a dash of spices neatly tucked into a crisp tortilla; finished off with your favorite topping. Plus, they're vegan - a perfect quick and easy weeknight meal that leaves you satisfied!

Milk

Wheat

Lactose Free

Vegetarian

Canned Vegetables

gram

corn

Cheese

Vegan Cheese

Oils

milliliter

olive oil

Seasonings

ground cumin

Fresh Vegetables

fresh parsley

Fresh Fruit

avocado

Tortillas & Wraps

flour tortilla

chili powder

Beans & Legumes

black beans

tomato

paprika

jalapeno

Trans fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Thiamin (B1)

Vitamins

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin K

Lycopene

Cholesterol

Selenium

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Vitamin A

Vitamin C

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

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Sizzling Veggie Quesadillas in 15 Minutes

Produce

Dairy

Baking Goods

Bakery

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In a bowl, combine the corn, black beans, tomatoes, jalapeño, cumin, paprika, chili powder, and parsley.

Lay out the tortillas on a clean surface.

Spread the mixed filling evenly over one of the tortillas.

Sprinkle shredded vegan cheese evenly over the filling, then top with the second tortilla.

Heat the olive oil in a pan over medium-high heat.

Carefully place the filled tortilla in the heated pan. Cook until the bottom is crispy (about 3 minutes), then carefully flip it over to cook the other side for another 3 minutes.

Once cooked, transfer the quesadilla to a cutting board.

Using a pizza cutter or a sharp knife, cut the quesadilla into four equal pieces.

Before serving, dollop each piece with your chosen vegan topping, and garnish with fresh parsley.

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