It begins.
This week I've started diving full force into the food photography for my cookbook. This entails making every single recipe I wrote (over 100 recipes!), keeping the food pretty looking, setting it up for a photoshoot, then hopefully nailing the photo. Any recipe that is hot is time sensitive (food just doesn't look as yummy once the steam is gone, and the shine has dulled). So this means I am tossing the food on my floor (which is where I do my food photography), then snapping away, adjusting lighting, reflectors, and camera settings like mad, while my pooch Chickpea watches waiting for any bits of food to come flying her way.
It's a bit of a chaotic process for sure, but so far I am pretty happy with the photos I've taken. If you want to follow along with me, join me on Instagram @itdoesnttastelikechicken.
At the end of my first full day shooting (5 photoshoots!) I had some leftover black beans, homemade nacho cheese, a tomato from my garden, and some jalapeños hanging around. Perfect supplies for a scrumptious quesadilla!
Fun fact: Did you know that the word quesadilla directly translates to "little cheesy thing". Doesn't that just make this seem like the cutest little dish. You little vegan cheesy thing you. ~pinches quesadilla's cheeks.~
I was so drained that this was the perfect dish to end the evening. Very tasty, but also so quick and easy to make. I was listening to the book Miss. Peregrine's Home for Peculiar Children while cooking. Keep in mind, that when I cook, I'm also adjusting lighting and taking photos, so if I can simultaneously follow along with a book while doing that, you know it's an easy recipe.
Not only is this easy but the bean and corn mixture, as well as the nacho cheese, can both be made in advance and stored in the fridge for about a week, making it a great dish to have at the ready. An easy hangry cure.
The beans and corn are sautéed along with onions, garlic, jalapeño, and spices, making them super flavourful. The nacho cheese is ooey and gooey, and top that all with some fresh tomato, green onions, and cilantro. Serve alongside some salsa and vegan sour cream, boom! This makes one mighty fine tasting meal anytime of the day.
To make Vegan Black Bean & Corn Quesadilla: simply sauté onion, garlic, and jalapeño in a bit of oil. Once softened and beginning to brown, add in the corn (thawed if frozen), black beans, and spices. Heat through for about 2 minutes. Done. Easy peasy.
To assemble the quesadillas, heat a large dry pan over medium heat. I like toasting my tortilla on both sides. To do that, lay the tortilla down in the pan and let toast for about 1 minute until it’s just starting to get golden spots on the bottom. Flip and now add the toppings to the toasted side of the tortilla. On one half, smear a couple spoonfuls of the nacho cheese across, then top with several spoonfuls of black bean and corn mixture, a sprinkle of diced tomatoes, and garnish with green onions, and cilantro. Use a spatula to fold over the tortilla making a half moon shape.
Like so. Pat down the tortilla with your spatula so it all sticks together. Cook for about 2 minutes on one side, then flip and cook another 2 minutes on the other side so that the cheese is melted and everything is heated through.
Remove from pan and cut into 4 triangles. Serve with salsa and vegan sour cream.
Vegan Black Bean & Corn Quesadilla
Ingredients
For the black beans & corn:
- 1 tablespoon light oil (such as canola or vegetable oil)
- ½ an onion , chopped
- 2 cloves garlic , minced
- ½ jalapeno , finely diced (optional)
- ½ cup black beans , drained and rinsed
- ½ cup corn kernels , thawed if frozen
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
For the quesadillas:
- 4 - 6 large tortillas (flour or corn)
- 1 recipe for Melty Stretchy Gooey Vegan Nacho Cheese
- 1 large tomato , diced
- 4 green onions , chopped
- 1 small handful cilantro , chopped
- vegan sour cream and salsa for dipping
Instructions
- To make the black beans and corn: Heat the oil in a skillet or frying pan over medium-high heat. When hot, sauté onion, garlic, and jalapeño, until the onion softens and begins to brown. Now add in the black beans, corn, and spices, and heat through, about 2 minutes.
- To assemble the quesadilla: Heat a large dry pan over medium heat. I like toasting my tortilla on both sides. To do that, lay the tortilla down in the pan and let toast for about 1 minute until it’s just starting to get golden spots on the bottom. Flip and now add the toppings to the toasted side of the tortilla. On one half, smear a couple spoonfuls of the nacho cheese across, then top with several spoonfuls of black bean and corn mixture, a sprinkle of diced tomatoes, and garnish with green onions, and cilantro. Use a spatula to fold over the tortilla making a half moon shape. Pat down the tortilla with your spatula so it all sticks together. Cook for about 2 minutes on one side, then flip and cook another 2 minutes on the other side so that the cheese is melted and everything is heated through. Remove from pan and cut into 4 triangles. Serve with salsa and vegan sour cream.
Nutrition
Bon appetegan!
Sam.
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tanya says
Wow this was so tasty and devoured by my non-vegan family! Thank you! I will be adding it to my regular rotation of meals. I served it with homemade cashew sour cream and salsa. so delicious!
Heather says
These are delicious, not to mention incredibly easy to prepare. I didn’t have any miso paste to make the cheese sauce so I used shredded vegan cheese. I’ll be putting this recipe in “vegan recipes I’ll make again” on Pinterest.
Sam Turnbull says
Wonderful! So happy you enjoyed it, Heather 🙂
Rebecca says
Best quesadilla I've ever had! There's so much flavor in the bean and corn filling and the heat level is perfectly balanced. I made my own guacamole and vegan sour cream to pair with the quesadilla and it all tasted amazing. I served this to a friend who is a longtime vegan and she was very impressed. As someone who is currently trying to go full vegan and who is new to cooking, I was proud of myself for putting this all together and feel that I'm quickly catching on to this cooking thing! Thanks, Sam 🙂
Sam Turnbull says
Yay! So happy you and your friend loved it Rebecca. You are for sure catching on! So happy I can help 🙂
Sanne Hillemans says
Okay, Sam.
Confession time.
I have been following you for like two years. Probably longer. Ever since my brother handed me the recipe to your granola bars with four ingredients. I tried that recipe. Loved it.
NEVER MADE ANYTHING FROM YOUR WEBSITE AGAIN.
I don't know why, because I see the pictures all the time and everything looks so damn good.
I think maybe it's because you use many ingredients sometimes, which scares me away.
I guess you can see it coming, tonight I made these quesadillas. I was skeptical, but followed the recipe to the letter. Made the vegan nacho cheese. Made the quesadillas. I cut them in exactly the same way.
They were freaking amazing.
So yeah, now that I have the miso and the tapioca flower in my house (had to go to three different stores for all these ingredients, but my best friend came over so it was worth it), I will start making more of your recipes.
And even though I don't want to have any books in my house (trying to not have stuff), I will buy your cookbook dear.
So, sleep well tonight knowing you contributed something to this world.
Thank you for all of your efforts!
Sanne Hillemans says
Oh my god, I typed flower. The cooking made me tired.
Please change that when you make my comment 'comment of the day' 😀
Sam Turnbull says
Haha perfect.
Sam Turnbull says
Hahaha, I love that story Sanne! So happy you finally made another recipe and loved it so very much!
I will try to make recipes with fewer ingredients, but I am just in love with my spice cabinet and a bounty of colourful veggies 🙂
Thank you so much in advance for welcoming my book into your house. I hope you continue to test more recipes, and continue to love them too 😀
Sanne Hillemans says
Fair enough, you should be in love with them.
Pretty sure your recipes will result in me trying to start an affair with your loved ones.
Sam Turnbull says
hahaha!
Trish says
YUM!! Completely enjoyed by my family. LOL, we had a comcast technician fixing an issue and he said, "Wow, that smells good." Making these again soon 😉 Thanks!!
Sam Turnbull says
Hahaha!! That's awesome. 🙂
Diane P says
Best quesadillas I've ever made! My carnivore husband, after tasting your Cheddar Cheese sauce, asked me to use that instead of his dairy cheese that he usually prefers. He didn't eat his quesadilla for dinner so I packed it for him for lunch the next day, he sent me a text after lunch saying, "Chipotle Who?!?!?!" "Babe, that was the best quesadilla I've ever had! Make them for dinner again tonight please!" Lol
I've been on a total vegan Reuben kick lately with my homemade seitan, so I decided to try your Cheddar Cheese instead of Daiya Swiss on it this time and Oh Man! It was Da Bomb!!! This cheese is like liquid Crack!!!
Great recipes, both the cheese and the quesadilla!!!
Thanks for sharing! <3
Di =)
Sam Turnbull says
Awwww that's the best comment ever!!! Thanks so much Diane. So happy you enjoyed it and love that your husband is requesting it too! Totally made my day 😀
Lauren says
I'm a regular to your blog and as soon as I saw this recipe I grabbed all the stuff and made them for dinner! I am a HUGE fan of your nacho cheese recipe and have it weekly, and in these I added veggie "chicken" slices and seasoned them with Mexican spices and it was sooo delicious. Fed them to my omni mum and she loved them too! Thanks Sam cannot wait for your cookbook 🙂
Sam Turnbull says
Awww yay!! So happy you loved them so much and so did you mum! I love wooing omnis with delicious vegan food 🙂 So happy you are looking forward to my book!!
Tally erp 9 says
Sounds Amazing!!!
Sam Turnbull says
thanks!
charlotte says
Made these last night - amazing! Can't believe how something so simple was so tasty. Even my (supportive, yet wary) boyfriend loved them. Although he was a little put off by the nacho cheese colour 🙂 Told him he needs to watch me make it next time so he can see it is full of nice things. Great to have a fake cheese option that doesn't need loads of odd ingredients to make. Thank you!
Sam Turnbull says
Yay!! So happy you and your boyfriend loved them! Simple is sometimes the best 🙂 The nacho cheese gets it's colour from the paprika and tumeric. I have found that different brands of spices result in different colour, sometimes my cheese turns out perfectly cheddar coloured, and other times it's almost neon yellow! Haha. So if it bugs you, (or your boyfriend), you can adjust the colour as you like next time. So happy you enjoyed the recipe so much Charlotte 🙂
Diane says
My very first vegan recipe and I am in love! Trying to make the switch and it all seems so overwhelming! Most recipes seem so time consuming with a very long ingredient list too. This recipe was quick, easy and I had most of the ingredients on hand. And did I say YUMMY?!!! I will definitely be making this a lot. Thank you Sam!
Sam Turnbull says
Your first!? I'm so honoured this was your choice! I'm pretty much the same as you Diane, in that I like quick and easy recipes, so I think you will find many on my blog that are to your taste. For the most part I also try to use ingredients that can be found at your local grocery store. No weird health food ingredients if possible. Congrats on your way to making the switch! Let me know if you ever have any questions or need any support 🙂
Srivani says
The perfect late summer dinner! These were super easy and super yummy too. My problem with Quesadillas is that I always over fill them... not sure it's a problem, but makes for messy eating! Anyway, I actually put the cheeze on the entire tortilla (knowing my propensity to overfill) and then the filling only on half... so lots of cheeze helps hold them together. Also, I happened to use my square grill pan to make these... it was the perfect pan! Thanks Sam... another hit and just what we needed tonight.
Sam Turnbull says
Yay! So happy you loved them Srivani. Aren't they just so easy and so delish? I love meals like that! I also love the idea of cheese across the whole tortilla. The more vegan cheese the better! haha. 😀
Kim says
Have you created your own cashew sour cream recipe?
Sam Turnbull says
I have! The recipe will be in my cookbook. It's super yum 🙂
Ivy says
Made these tonight for dinner. So delicious and easy! I'm already a fan of your gooey melty mozzarella so I was happy to see you have a chedder version too! Thanks for another awesome recipe!
Sam Turnbull says
Yay! So happy you loved them Ivy! Delicious and easy are where it's at 🙂
Bethery says
Black beans and corn are, by now, a classic combination. I had a cold salad of black beans, corn, red pepper and scallions in tacos the other night. Yum. Your melty cheese sauce makes these quesadillas look great.
Sam Turnbull says
Yes! I love that combo. That salad sounds lovely too 🙂