Gather your ingredients!
Peel the white potato over a trash bin to make clean-up easier.
Chop the peeled potato into matchsticks.
Dice the small white onion.
Heat oil on a pan. Use a fleck of the diced onion to test the oil. It’s ready for use when bubbles form around the vegetable.
Pan roast 11 oz of canned sweet corn on the hot oil. Stir frequently. This will be complete when each piece has a bit of burned brown coloring. This gives the corn a slightly crisp texture.
Add the potato and onions to the pan and cover, cooking over medium, until the potatoes become tender and the onions become translucent.
Dice the pablano and Anaheim pepper.
thoroughly mix 2 tablespoons each of nutritional yeast, chilli powder, minced garlic, and cumin into 16 oz of refreid beans.
Add 15 oz of black beans to the pan of corn, potatoes, and onion. Stir in the spiced refried bean mixture. Heat until the potatoes are chew-ably tender and the onions are translucent. Warming the spices will help their flavors to meld and activate.
Remove the mixture from heat and stir in half a cup of fresh, chopped cilantro.
Cover the bowl of quesadilla filling and set aside in a warm place while you prepare the tortillas.
Heat a small amount of oil and pan fry five tortillas on each side. Careful not to add too much oil, or this can quickly become the most calorific ingredient in the meal! You will know a tortilla is done when it begins to puff up.
If you accidentally add too much oil to one tortilla, you can mitigate this by using an uncooked tortilla as a sponge.
Place an uncooked tortilla in the heated pan and spread a thin layer of filling on top, using about one fifth of the mixture.
Place one of the five cooked quesadillas on top of the spread filling and pat it firmly down. Cook for about a minute and a half.
Repeat this four times to make a total of five quesadillas.
Cut each quesadilla into quarters.
Serve with a bit of salsa to dip in. As leftovers, these quesadillas taste excellent cold.