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1
To prepare the beans, rinse them off and pour them into a large bowl or tupperware container. Cover with at least 3 inches of water and let soak for 1-3 days. If they smell or get a foam on top of the water, that's ok, it's gases escaping from the beans. After the soaking is done, drain the beans and rinse them off. Pour into a pot, cover with water, and simmer for 1 hour or until the beans are soft when you bite into them.
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2
After the beans are done cooking, pour into a colander to drain. Heat the oil in a large, deep pan over medium heat. Add the garlic and onions and saute until the onions are softened.
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3
Next, add the peppers, beans, tomatoes, cumin, chili powder and salt. Stir well and cook for 5 minutes or until the vegetbles are softened.
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4
Finally, add the corn and cilantro, stir well to combine and cook for another few minutes.
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5
Preheat the oven to 425u00b0F.
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6
Lay 2-3 tortillas on a cookie sheet lined with foil. Spoon the bean mixture onto half of each tortilla, top with the grated soy cheese, and fold the other half of the tortilla over. Either spray the top of the quesadilla with cooking spray, or dip your finger in vegetable oil and smear over the top.
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7
Do this with each tortilla and bake in the oven for 5-15 minutes, until the cheese is melted and the top of the quesadilla is golden brown. Remove from the oven and let it rest for 5 minutes before cutting into thirds. Serve with vegan sour cream and a side of Spanish rice.
