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 tortilla on a large skillet over medium heat. 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.