Vegan Black Bean Quesadilla

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Mark and I had a great quesadilla at Sticky Fingers this week, so it was on my mind.  This recipe differs greatly from what we ate earlier this week, but it was really good.

  • 1 (15 ounce) can great Northern beans, drained and rinsed
  • 3/4 cup diced tomatoes
  • 1 clove garlic
  • 1/3 cup nutritional yeast
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup diced tomatoes
  • 1 tablespoon olive oil, or as needed
  • 8 whole grain tortillas
  • cooking spray

Directions

  1. Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.
  2. Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.
  5. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
  6. Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

I served it with the Fresh Corn, Scallion and Basil salad—perfect pairing!

From  http://allrecipes.com/recipe/vegan-black-bean-quesadillas/

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