• urbansweetness

Black Bean and Corn Quesadilla


4 large white corn tortillas


1 can black beans, drained and rinsed

1 can whole kernel corn, drained and rinsed

1 cup green and red peppers mixed, sliced thin

1 small onion, thinly sliced

1 teaspoon chipotle seasoning

1 teaspoon garlic powder

2 tablespoons oil

Optional: shredded vegan Monterey jack cheese



1. In skillet heat oil over medium heat, add pepper and onions; Cook while stirring for 5-7 minutes until vegetables are tender. Add black beans, corn, chipotle seasoning and garlic to skillet. Cook for an additional 5 minutes; remove from heat.

2. Spread ½ cup of bean mixture to tortilla and cheese. Fold tortilla and cook in a large nonstick skillet over medium heat until golden brown on each side and cheese is melted; about 2-4 minutes.

3. Repeat with each tortilla and cut in half to serve. Serve with vegan sour cream and your favorite salsa. ENJOY!!

Recent Posts

See All

Mediterranean Penne

I am a HUGE pasta lover and this right here, is amazing, if I do say so myself. Let me know what you think. 1 pound penne pasta 2 cloves garlic, minced 2 teaspoons Italian seasoning 2 tablespoons oil

Stay up to date

©2020 by Urban Sweetness. Proudly created by CoCreativeCle.com