Mashed black bean and corn quesadilla

For the quesadilla filling:

• 2 cloves of garlic, chopped finely
• 1 can no sodium black beans
• 1 green pepper, finely chopped
• 1/3 cup frozen corn, thawed 
• 1 small red onion, finely chopped
• 3 tbsp dairy free shredded cheddar per quesadilla 
• 1 tbsp oil
• 1/4 cup fresh cilantro, chopped 
• 1 tsp cumin powder
• 1 tsp smoked paprika

Salt

• Juice from 1/2 lime
• Heat a skillet and add 1 tbsp oil and 2 cloves of crushed garlic. After about 30 seconds, add 1 chopped onion, sauté for 2 minutes. Add 1 finely chopped green peppers and stir well. Add 1 tsp cumin, 1 tsp smoked paprika, salt and sauté until the peppers are cooked a little (about 3-4 minutes). Add 1/2 cup corn. Add 1 can of black beans and cook for another 3 minutes. Mash the beans and turn off the heat. Now add juice from 1/2 lime and 1/4 cup fresh chopped cilantro. 
• Cool the mixture a little before assembling and cooking the quesadillas

For the quesadilla:

• Heat a non stick skillet (cast iron works best). Place a tortilla and add the black bean-corn filling. Top with some dairy free cheddar, cover with another tortilla and gently press. Cook for about 2 minutes on medium heat. Flip and repeat.