I never liked Quesadillas in my pre-vegan days. I thought they were kind of gross with too much cheese and sometimes they had chicken (ew). But shortly after going vegan, I developed this awestastic recipe as I fell in love with black beans and avocados and thought the two should marry =)
It is a very healthful meal as it has great protein, iron, healthy fats, grains – just have a side of greens for some calcium.
Sinquesadillas (enough to feed 1 person with a little leftover)
Black Bean Paste
3/4 cup black beans (I soak and cook my own, but canned works well too)
1/2 tsp of cumin
a pinch of cayenne
Add all of the ingredients to a mini food processor and process until smooth. You may need to add a bit of water to get the right consistency.
1 small avocado, mashed
1 clove of garlic, minced
a couple of tablespoons of minced onion (red works best if you have it)
the juice from half of a lime
a pinch each of sea salt and pepper
Mix it all up in a bowl.
You’ll need 2 tortillas, I used Food For Life’s Gluten Free Rice Tortillas, but any kind will work just dandy.
Place 1 wrap on your cutting board, add the black bean paste and smooth it out. Then add your guaccamole on top of the black bean paste. Top it off with the other tortilla.
Place a wok on low-medium heat and add your sinquesadilla. Heat for a few minutes on each side. Remove from heat and place it on your cutting board and use a pizza cutter to slice it up into triangles. It’s kind of full, so you may have to squish it a bit.
I always make homemade salsa to go with this to dip the triangles into, but tomatoes are kind of pricey right now and I didn’t really have many of the ingredients (another post in tomato season for sure!), so I opted to just have some sliced tomatoes with it.
Halfway through eating, I thought of doing this:
Holy smokes was that ever a genius move!