Simple Black Bean Quesadillas

When we first went veg I admit I wasn’t a big fan of tofu, or at least the idea of tofu. Because of this we ate beans… lots of beans. Black beans, Kidney beans, chickpeas, lentils, Romano, Pinto you name ’em and we ate ’em. One of our favourite meals was simple black bean quesadillas or burritos. What’s there not to like about beans and cheese? Quesadillas are so easy to make and they satisfy every time. When the kids were little and we camped a lot I would prepare the filling in advance and bring it along for a simple dinner in the woods. After going full on vegan we stopped having these yummy quesadillas, but now that plant base cheese doesn’t suck they are back on the menu. Try these quesadillas the next time you’re in the mood for Mexican.

Simple Black Bean Quesadillas

Course: Dinner, LunchCuisine: vegan, vegetarianDifficulty: easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

• 4 cups of black beans (two cans)

• 1 cup of salsa

• 1/2 an onion, finely diced

• 3 cloves of garlic, minced

• 1 large tomato, diced

• 1 Tbsp of oregano

• 1 Tsp of cumin

• 3/4 cup of plant based cheese shreds

• Salt and pepper to taste

• 12 large tortillas

Directions

• In a large bowl mash the beans lightly with the back of a fork.
• Add in the salsa, onion, garlic, tomato, oregano and cumin and mix well.
• Gently stir in the plant based cheese.
• Heat a large frying pan on medium low.
• When the pan is hot, place a tortilla in the pan and spread a layer of the bean mixture evenly over it and then put another tortilla on top.
• Dry fry for a few minutes, until the bottom tortilla browns and then flip and fry until the other tortilla browns.
• Remove the quesadilla from the pan, cut into four pieces and serve with rice, guacamole and all your favourite Mexican condiments.

Notes

• I like to put the finished quesadillas in a low temp oven to keep them warm while I fry up the rest.