Vegan (with dairy-free cheese)
Gluten-free (with gluten-free tortillas)
Makes 2 large quesadillas
15 oz. can black beans
Corn, about 1/2 cup (I used frozen and thawed it)
2 cloves garlic
2-3 green onions
Cooked brown rice
4 large tortillas
Rinse and drain black beans. Chop tomatoes and green onion. Mince garlic.
Place a tortilla on a skillet. (I leave the stove turned off until assembly is complete.)
Add a layer of cheese, followed by the beans, veggies, and rice.
Add another layer of cheese to “glue” both sides together.
Sprinkle on a bit of cumin and then place the other tortilla on top.
Heat over medium for a few minutes on each side or until heated through.
*Note: for easier flipping, just use one tortilla per quesadilla. Fill half with the toppings, then fold the top half over.