Black Bean & Sweet Corn Quesadillas

Ingredients

• 4 whole Large Flour Tortillas
• 1 can (15 oz) Black Beans
• 1 ½ cups Frozen Corn Kernels
• ½ cup Raw Cashews
• 1 whole Jalapeño
• 2 tbsp Nutritional Yeast
• 1 tsp Smoked Paprika
• ½ tsp Ground Cumin
• 1 tbsp Lime Juice
• 1 tbsp Vegetable Oil
• 1 whole Avocado
• ½ cup Salsa
• 1 Salt

Instructions

1. Blend soaked cashews with ¼ cup water, jalapeño, nutritional yeast, lime juice, and a pinch of salt until smooth to make the queso.
2. Heat a dry skillet over high heat. Add frozen corn and cook 4–5 minutes, stirring occasionally, until charred. Remove and toss with black beans, cumin, smoked paprika, and salt.
3. Lay tortillas flat. Spread cashew queso on one half of each. Top with the bean-corn mixture. Fold in half.
4. Heat vegetable oil in a large skillet over medium heat. Cook quesadillas 2–3 minutes per side until golden and crispy. Work in batches if needed.
5. Cut each quesadilla in half. Serve with sliced avocado and salsa.