Quesadillas with Beans and Corn
2 Cups Refried Beans
4 Tablespoons Salsa Verde
24 6-inch Corn Tortillas
2 Cups Frozen Corn, thawed
2/3 Cup Cilantro, chopped
1 Bunch Green Onions, chopped
1 1/2 Cups Monterey Jack 'Cheese', shredded
|Ingredients, including vegan cheese|
1. Preheat oven to 400 F.
2. Combine beans, salsa, corn, cilantro and green onions.
3. Spread bean mix on a tortilla. Top with shredded cheese. Top with another tortilla and press lightly to seal. Repeat to make 12 quesadillas.
|Topped with cheese|
4. Bake on a baking sheet until lightly crisped and browned, about 10 minutes. Serve hot.
Goes well with Zucchini Slaw
Soundtrack - Bloc Party - Silent Alarm