White Bean and Corn Quesadillas

Facebook

Twitter

Ingredients

1 bag Daiya Cutting Board Mexican 4 Cheeze Style Blend Shreds
4 medium vegan soft corn tortillas
1 medium red bell pepper, chopped
1 can white kidney (cannellini) beans, drained and rinsed
1 cup corn kernels, (fresh, canned, or frozen thawed)
1 tsp cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Corn and Tomato Salsa
½ cup corn kernels, (fresh, canned, or frozen thawed)
½ cup chopped tomatoes
2 Tbsp chopped red onion
2 tsp chopped fresh cilantro
1 tsp lime juice
1 pinch sea salt

Instructions

In a medium bowl mix together beans, corn and bell pepper with cumin, chili powder, garlic powder, onion powder and salt.

Heat grill to 350 F or a non-stick skillet to medium heat. Add one tortilla to skillet and sprinkle with a handful of Mexican 4 Cheese Blend. Top with half the bean mixture, more Cheese Blend and another tortilla. Cook for 5-7 minutes and flip once Cheese Blend has started to melt. Cook second side for 5 minutes more.

Repeat with remaining tortillas, bean mixture, and Cheese Blend.

Meanwhile, in a small bowl, toss together all salsa ingredients.

To serve, cut cooked quesadillas and serve with salsa.

Samantha Gutmanis is a mom with 3 young daughters, a wife, and a foodie trying to keep her head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments, I can be found on IG at @MyKitchenLove. I'd love to hear from you!

Tips for cooking with Daiya

20 min

Total Time

20 min

Prep Time

Servings