Ingredients

• 2 teaspoons olive oil
• 3 tablespoons finely chopped onion
• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can whole kernel corn, drained 1 tablespoon brown sugar
• 1/4 cup salsa
• 1/4 teaspoon red pepper flakes
• 2 tablespoons vegan butter, divided
• 8 (8 inch) flour tortillas
• 1/2 cup shredded vegan pepper Jack cheez
• 1 cup shredded vegan mozzarella or cheddar cheez
• HALF RECIPE makes 4
• 1 teaspoon olive oil
• 1 1/2 tablespoons finely chopped onion
• 1/2 can black beans, drained and rinsed (rounded 3/4 cup)
• 5 ounces frozen corn, thawed
• 2 tablespoons salsa
• 1/8 teaspoon red pepper flakes
• 1 tablespoon vegan butter, dived
• 4 (8") flour tortillas
• 1/3 cup shredded vegan pepper jack cheez
• 1/2 cup shredded vegan mozzarella or cheddar cheez
• QUARTER RECIPE makes 2
• 1/2 teaspoon oil
• 2 1/4 teaspoons finely chopped onion
• 1/3 rounded cup black beans, rinsed and drained
• 2 1/2 ounces frozen corn, thawed
• 1 tablespoon salsa
• 1 pinch red pepper flakes
• 1 1/2 teaspoons vegan butter, divided
• 2 (8") flour tortillas
• 2 tablespoons grated vegan pepper jack cheese
• 1/4 cup shredded vegan mozzarella or cheddar

Directions

• 1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• 2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with pepper Jack cheese, then top with some of the bean mixture, Top bean mixture with mozzarella or cheddar. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Notes

• My Notes: I used Vegan Follow your heart pepper jack cheese and violife cheddar for mine. I grated the pepper jack and it worked great!
• Reviews

Photos