Hi friends!
I’m here with an easy, family-friendly recipe that we enjoy in our house at least a couple times a month. Most kids will not turn down a quesadilla, right? The fun part is setting up a toppings station so they can add what they like. It makes the whole dinner event feel more satisfying.
This recipe can be made even easier by using a can of refried beans. I am including the way I like to season a plain ‘ol can of beans myself in case you have the extra time. But again, canned works beautifully, too!
Recipe
You will need:
- 1 tbsp olive oil
- 1 can black beans
- 1/2 vidalia onion, diced
- 1 tsp nutritional yeast
- Squeeze of lime
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- Non-stick cooking spray
- Tortillas
- Vegan queso (or use your favorite shredded vegan cheese)
- 1/2 cup frozen corn
Optional toppings: lettuce, tomatoes, salsa, guacamole/avocado, olives, vegan sour cream, hot sauce
To make:
- Preheat oven to 400 F.
- In a large pan over medium heat, add olive oil and onions.
- Cook for about 3-5 minutes, or until translucent.
- Add beans, nutritional yeast, lime juice, cumin, chili powder, salt, and pepper to onions. Sauté on low for about 5 minutes or so. Allow to cool a bit before adding 3/4 of the mix to your food processor (or you can mash by hand).
- Once blended, stir remaining beans into the puree.
- Line a baking sheet and spray with non-stick and add a couple tortillas. Layer bean purée, queso, and corn on one side of the tortilla. Flip the other side over and repeat until all tortillas are lined up and ready.
- Cook in 400 F oven for about 20 minutes, or until golden brown on top.
- Top with your favorite toppings!
