Measurements

• 4 Gluten
• 1 can
• 1 small Onion
• 2 cloves Garlic
• 1 Bell Pepper
• 1 cup Corn kernels
• 1 cup Tomatoes
• 1/4 cup fresh Cilantro, chopped
• 1 Lime
• 1 tsp Cumin
• 1 tsp Chili Powder
• Salt to taste
• Pepper to taste
• 2 tbsp Olive Oil
• 1 Avocado
• 1 cup Vegan Cheese

Preparation Method

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the chopped onions and garlic, and sauté until they are soft and translucent.
• Add the bell pepper and corn to the skillet, and cook for another 5 minutes until the vegetables are tender.
• Stir in the black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
• Cook for another 5 minutes until everything is heated through.
• Remove the skillet from heat and stir in the fresh cilantro and lime juice.
• In a separate skillet, heat the remaining tablespoon of olive oil over medium heat.
• Place one tortilla in the skillet and sprinkle half of the vegan cheese on one half of the tortilla.
• Spoon the black bean mixture over the cheese, then sprinkle the remaining cheese on top.
• Fold the tortilla over to cover the filling.
• Cook the quesadilla for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted.
• Repeat with the remaining tortillas and filling.
• Serve the quesadillas hot, topped with sliced avocado.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.