I could honestly eat these quesadillas every day for the rest of my life. This was an easy recipe for my mom to throw together on a busy night of soccer or piano rehearsals or choir practice. Oh yeah. I was hard core into choir. 12 visits to choir camp and national championship title. Hollah!
The genius thing about them is that they have the salsa and sour cream already built in. The only thing you need to add is a great big dollop of salty and tart guacamole. The protein packed take on refried beans makes these meaty and filling. And you have to love the texture of the peas and corn. Not the freshest of veg, but they will do in a pinch. Give this a go tonight!
1 small jalapeno pepper
1 can (540ml) red kidney beans
1/4 c. salsa
2 tbsp. chopped onion
1 tsp. chili powder
1/2 tsp. cumin and dried oregano
1/2 tsp. salt
8 – 8 inch soft flour tortillas
1 c. Daiya cheddar cheese (or more!)
1 c. mixed frozen corn and peas
1/4 c. vegan sour cream
Preheat oven to 400°F.
Seed jalapeno pepper. In a food processor chop the pepper. Add kidney beans, salsa, 2 tbps. of water, onion, chili powder, cumin, oregano and salt. Chop until slightly chunky.
Lay 4 tortillas on your work surface. Spread with bean mixture. Sprinkle with corn, peas and cheese. Spread remaining tortillas with sour cream and invert onto filling.
Place on baking sheets and bake for 10 minutes or until golden and cheese melted. You may have to do two batches. My oven doesn’t fit more than two quesadillas at a time.