Vegan Corn & Black Bean Mini Quesadillas
with Plant-Based "Cheddar" & Pico de Gallo
- Wheat
- Soy
These easy-to-love mini quesadillas are for everyone at your table! You'll fill tortillas with a hearty layer of fajita-spiced black beans and charred corn, then top with plant-based "cheddar shreds." Fold in half, then griddle to crispy, golden perfection. Quick homemade pico de gallo completes this vegan dish with a bright, fresh kick.
Ingredients
1 unit
Onion
1 tablespoon
Fajita Spice Blend
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
¼ ounce
Cilantro
½ cup
Plant-Based Cheddar Shreds
1 teaspoon
Hot Sauce
1 unit
Corn
Not included in your delivery
0.13 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Drain corn, then pat dry with paper towels. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Dice tomato. Roughly chop cilantro. Quarter lime.
Place beans and their liquid in a medium bowl; using a potato masher or fork, mash about half the beans.
Heat a drizzle of oil in a large pan over medium-high heat; add corn, sliced onion, and ⅛ tsp sugar (¼ tsp for 4 servings). Season with salt and pepper. Cook, stirring occasionally, until onion is softened and corn is lightly charred in spots, 4-6 minutes.
Meanwhile, in a small bowl, combine tomato, minced onion, cilantro, juice from one lime wedge (two for 4 servings), salt, and pepper. Set aside until ready to serve.
Add beans and juice from two lime wedges (four for 4 servings) to pan with corn. Season with Fajita Spice Blend, salt, and pepper. Cook, stirring occasionally, until beans are warmed through, 1-2 minutes.
Turn off heat; transfer veggies and beans to bowl used to mash beans. Wash out pan.
Arrange tortillas on a flat surface.
Evenly sprinkle bottom half of each tortilla with plant-based "cheddar" shreds, then top with veggies and beans. Fold tortillas in half to create quesadillas.
Heat a drizzle of oil in pan used for veggies and beans over medium heat. Working in batches, add quesadillas to pan and cook until tortillas are golden brown, 1-2 minutes per side. TIP: Add a drizzle of oil between batches. Lower heat if quesadillas are browning too quickly.
Divide quesadillas between plates. Serve with pico de gallo, hot sauce, and any remaining lime wedges on the side.
