Black Bean and Corn Quesadillas with Dairy-Free Sour Cream

Ingredients

• 8 tortillas Tortillas
• 1 can (15 oz) Black Beans
• 1 cup Corn
• 0.5 cup Red Bell Pepper
• 0.25 cup Onion
• 1 teaspoon Chili Powder
• 0.5 teaspoon Cumin
• 0.25 teaspoon Garlic Powder
• 0.25 teaspoon Salt
• 1 cup Dairy-Free Cheese
• 0.5 cup Dairy-Free Sour Cream

Instructions

1. 1In a medium bowl, combine the 1 can (15 oz) of black beans, 1 cup of corn, 0.5 cup of red bell pepper, and 0.25 cup of onion. Add the 1 teaspoon of chili powder, 0.5 teaspoon of cumin, 0.25 teaspoon of garlic powder, and 0.25 teaspoon of salt to the bowl. Stir everything together until the beans, corn, pepper, onion, and spices are well mixed.
2. 2Lay out the 8 tortillas flat. Spread about 1/8 of the black bean and corn mixture evenly over one half of each tortilla. Sprinkle about 1/8 of the 1 cup of dairy-free cheese over the bean mixture on each tortilla.
3. 3Fold each tortilla in half, enclosing the filling. Press down gently.
4. 4Place a large skillet or griddle over medium heat (approximately 350°F or 175°C).
5. 5Carefully place the folded quesadillas into the heated skillet, being careful not to overcrowd the pan. Cook for 3-4 minutes on the first side, until the tortilla is golden brown and slightly crispy.
6. 6Flip the quesadillas using a spatula. Cook for another 3-4 minutes on the second side, until the tortilla is golden brown and the dairy-free cheese inside is melted and gooey.
7. 7Remove the quesadillas from the skillet. Serve immediately with the 0.5 cup of dairy-free sour cream on the side.

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