Black Bean Quesadilla and Cauliflower Rice

For the Cauliflower Rice:
1 head cauliflower, grated
1 tbsp olive oil
½ red onion, diced
1 jalapeno, diced
1 clove garlic
½ cup vegetable stock
1 cup cilantro, diced
½ lime, juiced

1. In a large bowl add your black beans, corn, cilantro, red onions, cheese, jalapeno, salsa and taco seasoning. Stir until combined.
2. Take your filling and scoop out about ½ cup per tortilla. Place on one side of the tortilla, fold over and press down for even coverage.
3. In a large non-stick skillet, lay your quesadilla down and cook two-at-a-time until golden brown. Flip and repeat.
4. Once ready, remove and place on a serving plate.
5. Meanwhile, in the same skillet on medium. Add your olive oil followed by red onions, garlic and jalapeno. Stir until tender, about 5 minutes.
6. Add your cauliflower, vegetable stock, and lime juice. Mix until tender. Once ready, remove from heat, add cilantro and stir.