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Black Bean and Corn Quesadilla

4 large white corn tortillas

1 can black beans, drained and rinsed

1 can whole kernel corn, drained and rinsed

1 cup green and red peppers mixed, sliced thin

1 small onion, thinly sliced

1 teaspoon chipotle seasoning

1 teaspoon garlic powder

2 tablespoons oil

Optional: shredded vegan Monterey jack cheese

1. In skillet heat oil over medium heat, add pepper and onions; Cook while stirring for 5-7 minutes until vegetables are tender. Add black beans, corn, chipotle seasoning and garlic to skillet. Cook for an additional 5 minutes; remove from heat.

2. Spread ½ cup of bean mixture to tortilla and cheese. Fold tortilla and cook in a large nonstick skillet over medium heat until golden brown on each side and cheese is melted; about 2-4 minutes.

3. Repeat with each tortilla and cut in half to serve. Serve with vegan sour cream and your favorite salsa. ENJOY!!

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