1cuproasted corncanned or frozen is fine, no need to thaw if you use frozen
1cupcan of black beansdrained and rinsed
salt and black pepperto taste
Preheat the oven to 425 F. Place two lined baking sheets into the oven while it preheats.
Make the queso
Toss all of the ingredients into the blender, and puree until completely smooth. If you are having trouble getting things moving, add more salsa, 1 tablespoon at a time. You want this mixture to be on the thick side, so thin it out slowly, and only as needed. Transfer to a large bowl, and set aside.
Make the quesadilla filling
Heat the oil to medium-high in a large frying pan, and add the garlic and onion. Saute, stirring occasionally, until the onion softens and begins to brown ever so slightly, about 5 minutes.
Add the spinach, and cook, stirring, until the spinach softens and begins to wilt. Add the corn and black beans, stirring to combine well, and cook until the spinach fully wilts and turns bright green. Season with salt and pepper.
Stir the black bean mixture into the queso.
Assemble the quesadillas
Scoop about ⅔ cup of the queso mixture onto half of one of your tortillas, using a spoon to spread it out evenly. Fold the tortilla in half, and gently pat it down to seal it. Repeat with the remaining tortillas until you have all four quesadillas assembled.
When all of the quesadillas are assembled, pull the pans out of the oven, and place two on each baking sheet. Bake for 7 minutes and very carefully flip with a large spatula. Use the spatula to gently flatten the quesadillas again. Then, return them to the oven and bake for 5-7 more minutes, until the tops are golden brown. If you had to put your baking sheets on two different oven racks, swap them to the opposite racks for the second round of baking. You'll get more even browning that way.
Allow the quesadillas to cool on the baking pans for 5 minutes before slicing into wedges. Serve straight up or with vegan sour cream, guacamole, and/or salsa for dipping.
How to Flip the Quesadillas: Slide a large spatula under the open end of your first quesadilla. Place your fingertips gently on top of the quesadilla, then carefully flip it up and over. You're sort of rolling it gently over along the folded end.
How to Slice Them: A pizza cutter is ideal for slicing these, but you can use a knife. Whatever you use, slice from the open end toward the folded end. These work best if you just slice them in half, not into fourths.
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Course Main Course
Keyword vegan quesadilla, vegan quesadilla recipe
Baked Vegan Quesadilla Recipe from Glue & Glitter, https://www.glueandglitter.com/vegan-quesadillas/