Chef Seya Ortega and Renzo Bunye of One World Deli
A Mexican tortilla dish filled with vegetables and vegancheese, this meatless quesadilla is something you can throw together in a jiffy. This recipe comes together quite fast but is just as satisfying, filling, andflavor-packed as you can imagine. It is also highly flexible as you can swap out any of the fillings for items that are available in your pantry.
6 pcs Whole Wheat Tortilla
1 cup Canned Black Beans (Rinsed and Drained)
1 cup Corn Kernel (Drained)
1 pc Red Bell Pepper (Diced)
1/4 cup Cilantro (Finely Chopped)
1 pc Red Onion (Minced)
2 tsp Cumin
1 tsp Rock Salt
1 cup In a Nutshell Vegan Mozzarella (Shredded)
Place a large skillet over medium heat and place in a tortilla. Flip the tortilla when one side is toasted.
Layer the cheese and vegetables over the tortilla and sprinkle with cilantro and a pinch of cumin and salt. Fold over one side of the tortilla and continue to toast until the cheese melts.
Repeat the procedure for the remaining tortilla wraps.