Easy Cheesy Black Bean Quesadillas with Guac

• Vegetarian
• Gluten free

• Produce

  • 1 heaping cup Black beans, cooked or canned
  • 1/2 tsp Coriander, ground
  • 2 large cloves Garlic

• Canned Goods

  • 1/2 cup Water or vegetable stock

• Condiments

  • 1 batch Great guacamole
  • 1 tbsp Lime juice

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray or oil
  • 1 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Corn tortillas (small ones, small

• Dairy

  • 1 cups Cheese

Found on nourishedtheblog.com

Description

Ingredients

• 1 tablespoon oil
• 2 large cloves of garlic, minced or finely grated
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 (heaping) cup black beans, cooked or canned
• 1 tablespoon lime juice
• 1/2 cup water or vegetable stock
• Cooking Spray or oil
• 8-12 corn tortillas (small ones, about 4-inch)
• 1-1 1/2 cups cheese, grated (I like cheddar cheese here)
• 1 batch Great Guacamole
• Optional for Serving: Salsa, sour cream

Directions

• Heat oil in a small pot over medium heat.
• Add the garlic, cumin, coriander, pepper flakes and salt and cook until very fragrant, about 1 minute.
• Add the black beans, lime juice and the water or stock to the pot. Let the beans come to a gentle boil and cook for about 15 minutes. The liquid in the pot should have reduced and thickened slightly. Remove from heat.
• Puree the black bean mixture with all of the cooking liquid in a food processor or by using a hand blender. The puree should be just smooth - having a few lumps is ok!
• Preheat the oven to 250F and line a baking sheet with an oven-safe cooling rack (optional but this is a great way to keep the quesadillas warm and crisp while the rest of the batch finish cooking).
• Heat a non-stick pan over medium heat. Lightly grease pan with cooking spray (I love my Misto for this) or use the tiniest bit of oil.
• Place 1 tortilla at a time in the pan. Sprinkle 1-2 tablespoons of grated cheese on the tortilla. Spread 1-2 tablespoons of the black bean puree over 1 half of the tortilla.
• Cook the tortilla for 1-2 minutes until the cheese starts to melt then fold one half of the tortilla over the other. Cook for a couple minutes per side long until the tortilla starts to brown and gets really crisp. Transfer to the oven to keep warm or serve immediately.
• Repeat until all the tortillas and black bean puree is gone, lightly greasing the pan each time.
• Serve with Great Guacamole or your other favourite toppings like salsa or sour cream.