BLACK BEAN QUESADILLAS

Black Bean Quesadillas

 

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)

Super-Easy Bean Dip

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.

Variations:

Use hummus instead of black bean dip.

Add sliced scallions, jalapenos, roasted pepper strips, etc. on top of bean dip before cooking.

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