Black Bean Quesadillas
Ingredients
- 1 cup vegan mozzarella or 1 Batch Cashew Sour Cream
- 1 avocado cut into small chunks
- 1/2 cup cherry tomatoes diced
- 1/4 cup olive or coconut oil divided
- 1 can organic refried black beans I like Amy’s Brand or Trader Joes
- 1 pack tortillas whole wheat or gluten free tortillas (I prefer Trader Joes Brown Rice Tortillas)
Instructions
-
If using Cashew Sour Cream, make that first and set aside. Prep the avocado and cherry tomatoes but chunking and dicing and placing them in small bowls. In a separate bowl add the organic refried black beans. Set aside.
-
Have the avocado, tomatoes, vegan cheese or Cashew Sour Cream and refried black beans all lined up in bowls by your burner. Have a cooling rack nearby as well.
-
Start by spreading a thin layer of the black beans on half of one tortilla; top it with a sprinkle of avocado, tomato and vegan cheese. If using Cashew Sour Cream, spread a thin layer of that on the opposite side of the tortilla. Be careful not to add too much filling as this will make the quesadilla very big and difficult to flip.
-
Now get your skillet nice in hot over medium-high heat. Brush with about 1 teaspoon of oil and spread around. Once the oil is hot, add the quesadilla and let sit for about 30 seconds. Take a spatula and fold the empty side (or side with the cashew sour cream) on top of the black bean filling side. Let sit for about 30 seconds more.*
-
Now, flip the quesadilla by taking your free hand (the one not holding the spatula) and gently place it on top of the quesadilla (careful as this will be warm). Place the spatula under the bottom of the quesadilla, close to the open end. Gently flip the quesadilla over and let sit for another minute or so. These are best when they brown a little. Finally, remove from the pan and place on a cooling rack before you cut it in half using a serrated knife.
-
Enjoy warm!
Recipe Notes
*While you are waiting for this quesadilla to brown, you can start prepping the second quesadilla.