INGREDIENTS (serves 2)
- large gluten free tortillas
- 15oz can of black or adzuki beans (Eden Organics is a great brand)
- green onions, sliced
- lime, juiced
- garlic cloves, minced
- heaping teaspoon cumin
- small handful of cilantro, chopped
- red pepper flakes to taste
- avocado sliced
- ½ cup shredded cheese (for vegan option, use Daiya cheese)
- teaspoon grapeseed oil
DIRECTIONS
- Use a fork to mash the beans into the onions, lime juice, garlic, cumin, cilantro and red pepper flakes together in a bowl.
- Heat a teaspoon of grapeseed oil in a skillet. Lay down one tortilla.
- Sprinkle a little bit of the cheese on the tortilla and then layer the black bean mixture and then more cheese.
- Top with another tortilla and heat in a skillet until slightly brown and cheese is melted.
- Use a spatula to carefully flip the quesadilla over and heat until cheese is melted.
- Enjoy!