Today’s recipe is a Black Bean Quesadilla, a recipe that I’ve been making for ages. It is so easy to throw together for a quick snack or lunch or even an easy, light dinner when you don’t feel like cooking. My kids absolutely love them!
Even back before my kids were gluten free, they ate these like nobody’s business using sprouted or whole wheat tortillas. They are so easy to make, even my 8 year old makes them by herself.
With only four ingredients, you can whip these up in about 15 minutes, or less if you make them on the stovetop rather than in the oven.
We also like to switch up the beans every now and then. Black beans are awesome but since I cook my own beans, sometimes it’s easier just to use whatever leftover beans I have in the fridge. Pinto beans and lentils are great substitutes for the black beans!
Enjoy!
–Jen
Black Bean Quesadillas
Yields: 2 quesadillas
Ingredients:
-
2 cups cooked black beans or 1 (15 oz) can, rinsed and drained
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1/2 cup salsa (plus more for dipping)
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4 9-inch tortillas (gluten free, if necessary)
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1 cup shredded vegan cheddar cheese, thinly sliced Quick & Easy Cashew Cheese, or your cheese of choice
Instructions:
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In a bowl or food processor, mash the black beans and combine with 1 cup of salsa.
-
Place 2 tortillas on an ungreased baking sheet. Spread with the bean mixture and then sprinkle with cheese and top with the two remaining tortillas.
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Bake at 400 degrees F for approximately 10-15 minutes until crisp and heated through. Cut into wedges and serve with salsa.
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| Prep Time | 5 minutes |
| Cook Time | 10-15 minutes |
| Servings |
quesadillas
|
Ingredients
- 2 cups cooked black beans or 1 (15) oz can black beans, rinsed and drained
- 1/2 cup salsa plus more for dipping
- 1 cup vegan cheddar cheese or cheese of choice
Ingredients
|
|
Instructions
- In a bowl or food processor, mash the black beans and combine with 1 cup of salsa.
- Place 2 tortillas on an ungreased baking sheet. Spread with the bean mixture and then sprinkle with cheese and top with the two remaining tortillas.
- Bake at 400 degrees F for approximately 10 minutes until crisp and heated through. Cut into wedges and serve with salsa.
Recipe Notes
Recipe by Jennifer Prentice @ www.myhealthyhomemadelife.com. Complete instructions can be found at
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