Servings: 2

13 ¼ oz Black beans 13 ¼ oz Black beans
1 whole Green bell pepper 1 whole Green bell pepper
2 ¼ oz Roasted red peppers 2 ¼ oz Roasted red peppers
1 whole Yellow onion 1 whole Yellow onion
2 whole Flour tortillas 2 whole Flour tortillas
2 oz Guacamole 2 oz Guacamole
1 whole Roma tomato 1 whole Roma tomato
1 whole Scallion 1 whole Scallion
1 whole Lime 1 whole Lime
1 whole Vegetable stock concentrate 1 whole Vegetable stock concentrate
2 ¼ oz Vegan cilantro-lime aïoli 2 ¼ oz Vegan cilantro-lime aïoli
1 tsp Chili, cumin & paprika blend 1 tsp Chili, cumin & paprika blend

Prep Vegetables.
Open black beans. Drain about ¼ cup bean liquid into a liquid measuring cup. Strain
and rinse beans.
Thinly slice scallion; discard root end. Separate white ends and green tops.
Zest half of the lime with a microplane (or on small holes of a box grater) over a small
bowl. Quarter lime.
Cut sides off green bell pepper.* Discard seed pod and stem. Medium dice into pieces,
about ¼ inch each.
Cut ends off yellow onion and discard peel. Halve lengthwise. Lay one half flat and
small dice into pieces, about ¼ inch each (reserve remaining half for another use).
Small dice Roma tomato into pieces, about ¼ inch each.
Make refried beans.
Heat about 1 tablespoon cooking oil in a small pot over medium-high heat. Add
beans and white scallion ends. Cook 2 to 3 minutes, or until scallion is slightly softened,
stirring occasionally.
Add vegetable stock concentrate and reserved bean liquid. Cook 1 to 2 minutes, or until
liquid is warmed through, stirring occasionally. Remove from heat.
Add lime zest, about half of the chili, cumin, and paprika blend, and about
1 tablespoon cooking oil. Stir to combine.
Remove from heat. Mash beans with a potato masher (or fork) into a mostly smooth
consistency. Season with about ¼ teaspoon salt and a pinch of pepper. Stir to combine.'
Make veggie filling
Heat about 1 ½ tablespoons cooking oil in a large nonstick pan over medium-high heat.
Add bell pepper, onion, and roasted red peppers to hot pan. Season with remaining
chili, cumin, and paprika blend, about ½ teaspoon salt, and a pinch of pepper. Cook
4 to 5 minutes, or until onion is translucent, stirring occasionally.
Remove from heat. Transfer veggie filling to a medium bowl. Carefully wipe out pan.
Place tomato, green scallion tops, juice from two lime wedges, and about 1 tablespoon
olive oil in a second medium bowl. Season with about ¼ teaspoon salt. Stir to combine.
Place flour tortillas on a clean work surface. On one side of each tortilla, layer about
half of the refried beans and about half of the veggie filling. Fold tortillas in half.
Heat about 1 ½ tablespoons cooking oil in the pan used for veggie filling over
medium-high heat. Add filled tortillas to hot pan. Cook 2 to 4 minutes on each side,
or until tortillas are golden brown.
Divide refried bean and veggie quesadillas between plates. Drizzle with vegan
cilantro-lime aïoli to taste. Serve tomato-scallion salsa, guacamole, and remaining
lime wedges on the side. Enjoy!