BLACK BEAN QUESADILLAS
Serves 4 to 6.
6 whole wheat or whole grain tortillas (no-added oil variety, e.g. Ezekiel 4:9 Sprouted Grain Tortillas)
Parma-Nut Topping (optional)
1. Preheat a large dry skillet (cast iron works best) over medium heat. Preheat oven to 200 degrees.
2. Spread each tortilla with bean dip and sprinkle with Parma-Nut topping, if using. Place single tortilla dry side down in hot skillet and heat until tortilla begins to brown (about 4 minutes). Using tongs, fold tortilla in half and remove from pan.
3. Using a knife or kitchen shears, cut folded tortilla into halves or quarters. Place on oven-safe plate and put in warm oven. Repeat the process until all quesadillas are done.
4. Serve quesadillas hot with salsa, hot sauce and/or guacamole as desired.
Use hummus instead of black bean dip.
Add sliced scallions, jalapenos, roasted pepper strips, etc. on top of bean dip before cooking.