Vegetable Quesadilla with Vegan Cheese

Dice the red onion and bell peppers into small cubes. Drain the black beans and corn. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes. Then add the bell peppers and cook for another 5-7 minutes until slightly softened. Stir in the ground cumin, chili powder, smoked paprika, salt, and pepper, and cook for 1 more minute until fragrant.

Add the drained black beans and corn to the skillet. Mix well with the vegetables and cook for another 2-3 minutes to heat through and allow the flavors to meld. Remove from heat and set aside.

In a clean skillet (or the same one, wiped clean), heat a little olive oil over medium heat. Place one tortilla in the skillet. Sprinkle vegan cheese over one half of the tortilla, then spoon some of the vegetable filling onto it. Add a little more cheese, then fold the other half of the tortilla over to create a half-moon shape.

Cook the quesadilla for 3-4 minutes on each side, until golden brown and crispy, and the cheese is melted. Repeat the process with the remaining tortillas. Cut the finished quesadillas in half and serve immediately.