Ingredients
- 1 tablespoon olive oil
- 1 cup bell pepper diced
- 1 cup zucchini chopped
- 1 cup black beans rinsed and drained
- 1/2 cup corn
- 1/2 cup onion diced
- 2 gloves garlic minced or crushed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- kosher salt & fresh cracked pepper to taste
- 1/4 cup cilantro chopped
- 4 medium flour tortillas
- 2 cups shredded cheese
For Sour Cream Cilantro Sauce
- 1/2 cup sour cream
- 1/4 cup Vegan Mayo or regular mayo
- 1/4 cup cilantro minced
- 1/2 limes juiced
- 1 teaspoon olive oil
- kosher salt & fresh cracked pepper to taste
Servings: servings
Units:
Instructions
- Preheat oven to 400 degrees
- Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
- Arrange 2 tortillas on a sheet pan. Top with cheese, cooked veggies mixture, and another layer of cheese. Cover with remaining tortillas.
- Bake for 10 minutes or until tortillas are crisp and the cheese is melted.
- While baking, make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.
- Place quesadillas on a cutting board. Cut into wedges. Enjoy with sour cream cilantro sauce!
Powered byWP Ultimate Recipe
