1 teaspoon olive oil, plus more for cooking the quesadillas
1/2 cup red bell pepper, diced
1 tomato, diced
1 cup frozen corn
1/2 cup canned black beans, drained and rinsed
1 tsp. ground cumin
salt, to taste
cayenne, to taste
juice of 1 lime
8 (7-inch) whole wheat tortillas
3/4 cup grated vegan mozzarella cheese
1 Tbsp. fresh chopped cilantro
Heat olive oil in a medium sized saute pan over medium heat. Add red peppers, tomatoes, corn, and black beans. Season with cumin, salt, and cayenne. Cook for 3 to 5 minutes.
Add the lime juice, stir to combine, and remove from heat.
To assemble: Lay one tortilla in a hot skillet. Add 1/4 cup filling and then top with 2 tablespoon grated cheese and cilantro. Top with another tortilla and cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned and the cheese has melted.
Makes: 4 quesadillas, Preparation time: 20 minutes, Cooking time: 30 minutes