Vegan Quesadilla

This plant-based quesadilla is so flavorful and filling and colorful, you'll be asking yourself why you didn't try it sooner, like I did!  It's so full of fresh veggies and beans that I really didn't need to drizzle the Vegan Valley Alfredo Cheez Sauce on it, but I did because it's so creamy and delicious.  Yum!!

Ingredients:
2 large tortillas (of your choice)
1 cup refried beans
1 cup black beans (cooked and rinsed)
1/2 green bell pepper (sliced)
1/2 small red onion (sliced)
1/3 roasted red bell pepper (chopped)
1/2 cup green onions (chopped)
1 cup pico de gallo
Vegan Valley Alredo Cheez Sauce (to drizzle on
    top)


Directions:
1.  Spread the refried beans over the bottom tortilla, leaving about a 1/2 inch at the edges.
2.  Arrange all of your veggies and black beans over the refried beans, leaving 1/4 of a cup of the  green onions for the topping.
3.  Place to remaining tortilla on top of your quesadilla.
4.  Cook in your quesadilla maker or oven.  If you have a quesadilla maker, it should take 7-10 minutes.  If you use an oven, bake at 350 for about 10 minutes, but keep your eye on it. Ovens will vary.
5.  Put on a plate, cut with a pizza cutter or knife, and top with pico de gallo, green onions, and a drizzle of vegan "cheese" sauce to taste.

This is the quesadilla maker I use.  It's similar to a 

George Forman grill.