Quick Black Bean Quesadillas

By á-174510

Ingredients

• 8 gluten-free tortillas
• 1 can black beans (from a BPA-free can. rinsed & drained)
• 1 can refried pinto beans (from a BPA-free can)
• 1/2 tsp ground cumin *
• 1 tsp chili powder *
• freshly cracked black pepper
• 1 large organic tomato, diced fine
• dairy-free cheddar style cheese (I use Daiya)
• 1 cup all-natural salsa
• 1/2 cup vegan sour cream
• 1 cup vegan guacamole **
• (or 2 avocados, fresh squeeze of lime or lemon, pinch of sea salt and 1/2 small tomato diced : mash with a fork)
• green onions for garnish

Preparation

Step 1

It’s great to use a pizza baking pan or stone to make these – so if you have one, place a tortilla directly on the pan and layer the ingredients right on the baking dish…

Preheat the oven to 400 F

Directions: Spread the refried beans on one side of the tortilla, sprinkle lightly with cumin and chili powder (*optional). Spread a thin layer of diced tomatoes, then a layer of black beans, then dairy-free cheddar style cheese. Add a little fresh cracked black pepper on top. Cover with another tortilla and press down gently. Bake for about 10-15 minutes.

Serve with : salsa, guacamole and vegan sour cream. Top with chopped green onion.

* Cumin is a great healthy spice that’s great to add in and it adds an authentic Mexican flavour. My husband hates it though so when I make a recipe that calls for it I avoid adding it to the whole batch. And because we have a small child, I also avoid adding spicy ingredients to a whole batch also. That’s why the sprinkling works as you can easily customize what everyone wants. Alternatively, you could mix in these spices right into the refried pinto beans.