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Healthy and low calorie Tex-Mex. I cooked diced red bell peppers, onion, garlic and when they were cooked I added some canned drained corn and black beans. I added chili powder, garlic powder, garlic salt, cumin and black pepper. I filled corn tortillas first with vegan shredded cheese, then the vegetables, then more shredded cheese, and a bit of Tofutti sour cream. I cooked each quesadilla in a tiny bit of oil until the cheese was melted and the outside was crisp. I also added fresh chopped tomato and lettuce to mine and left it out of my mom’s quesadilla. I served mine with some Vegenaise chipotle mayo, but I bet it would also be great with salsa.