Vegan Chorizo Quesadillas

This quick and easy recipe for Vegan Chorizo Quesadillas makes a perfect snack, lunch or dinner. Use your favorite vegan cheese, whether that’s vegan shredded mozzarella, a Mexican blend, pepper jack, Monterey jack, cheddar, or your favorite melting cheese. Top with your favorite toppings and enjoy!

This recipe comes to us from Chef Jumoke Jackson.

For a video showing how to make this recipe, click here.

For more recipes with black beans, click here.

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Ingredients:

• 1 tablespoon olive oil
• 1 cup bell pepper diced (colors of choice)
• 1 cup canned black beans, rinsed and drained
• 1/2 cup corn (canned, frozen or fresh)
• 1/2 cup onion, diced
• 2 cloves garlic, minced or crushed
• 1/2 cup cooked vegan chorizo of choice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Tastic spice to taste
• ¼ cup chopped cilantro
• 4 medium flour tortillas
• 2 cups shredded vegan cheese

For the Sour Cream Cilantro Sauce:

• ½ cup vegan sour cream
  1/4 cup vegan mayo or replace with vegan sour cream or vegan unsweetened yogurt
• ¼ cup cilantro, minced
• Juice of ½ lime
• 1 tsp olive oil
• Tastic spice to taste

Optional Toppings/Add-ins:

• Mashed avocado
• Chopped tomatoes
• Chopped sautéed mushrooms

Directions:

1. Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, cumin, chili powder, salt, and pepper. Season with Tastic spice and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.

2. In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, chorizo and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients.

3. To Make the Serve with Sour Cream Cilantro Sauce, whisk all ingredients together in a medium bowl until combined. Slice quesadilla and Serve with Sour Cream Cilantro Sauce.