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Black Bean and Corn Quesadillas with Smoked Paprika




  • 1 TB chili powder
  • 1 TB cumin
  • 1/2 tsp habanero powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 red onion or 3 small shallots, chopped
  • 46 cloves garlic, sliced
  • 1 can black beans, rinsed
  • 1 cup frozen corn
  • handful of cherry tomatoes, halved
  • cheddar or mozzarella daiya
  • Fresh tortillas
  • olive oil
  • to serve: fresh cilantro, Tofutti sour cream, salsa


  1. Preheat your oven to 400.
  2. Combine the first five ingredients together in a small bowl. Set aside.
  3. Heat about a tablespoon of olive oil in a large skillet over medium heat. Add in the onions or shallots and saute for about 5 minutes. Add in the garlic and saute for a minute more. Add the spice blend to the skillet and mix well, sauteing about a minute more.
  4. Add in the black beans and frozen corn, sauteing for about 3 minutes. Remove the skillet from the heat and throw in the tomatoes.
  5. Place a tablespoon of oil onto a cookie sheet. Place the tortilla onto the oil and swirl it around, and then flip it over. Place into the oven to bake for 5-7 minutes, or until slightly browned. Remove from the oven and repeat oiling a fresh tortilla. Place a generous amount of the skillet mixture onto the tortilla and place into the oven. Bake for 7-10 minutes. Remove from the oven and sprinkle with a handful of the daiya.
  6. Place the cooked tortilla on top and put it back in the oven for 2 minutes more. Slice with a pizza cutter to serve.