2 tsp olive oil
½ cup diced red bell pepper
½ cup diced onion
1 cup canned corn
1/2 cup canned black beans, drained and rinsed
1 tsp ground cumin
salt and pepper
1 TBS lime juice
8 seven inch whole wheat tortillas
2 Tb fresh chopped cilantro
¾ cup grated vegan mozzarella cheese (optional)
Cooking Spray

Heat 1 teaspoon olive oil in a medium sized sauté pan over medium heat.

Add red pepper and onion, and sauté. In a food processor or blender, add black beans, lime juice, and salt. Pulse until mashed, but there are still some pieces. After onions and peppers are softened, add beans, corn, cumin, cilantro, and salt and pepper. Remove from heat. Stir in some additional black beans.

To assemble: Lay one tortilla down and add 1/4 cup filling and then top with 2 tablespoon grated cheese (if using), top with another tortilla.

Place in a pan sprayed with cooking spray. Cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned.

Serving Suggestion: goes great with the Avocado Tomato Salad

Makes: 4 Quesadillas
Preparation time: 20 minutes
Cooking time: 30 minutes


1 Tblsp. Flour
1/2 Cup Water
1 Tsp. Chili Powder
1 Tblsp. Ground Coriander
1 Tsp. Ground Cumin
1 Tsp. Mustard Powder
1 Tsp. Turmeric
Salt, to taste
4 Tblsp. Vegetable Oil
1 Tsp. Curry Powder
1 Cauliflower, broken into florets
3/4 Cup Coconut Milk
Juice of 2 Lemons

Mix flour with a little of the water to make a smooth paste. Add the chili, coriander, cumin, mustard, turmeric, curry  and salt. Add the remaining water and keep mixing to blend all the ingredients well.

Heat the oil in a frying pan, add the spice paste and simmer for about 5 minutes. If the sauce has become too thick, add a little hot water.

Add the cauliflower and coconut milk. Bring to a boil, reduce heat, cover and cook until the cauliflower is tender. Add the lemon juice, mix well.