Day 35 Quesdillas with Beans and Corn

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.

Filling

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