Gluten-Free Black Bean Quesadillas

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Black bean quesadillas have been a staple in my house for I don’t know how many years. We just love them! They’re really hardy and super quick and easy to make.

We cook-up these black bean quesadillas at least once a week.

And, one of the best things about this recipe is that you can make really big batches and feed a hoard of people. And, this recipe even satisfies non-vegans (I suggest throwing in a bit of cheese in the quesadilla, and serving them with Greek yogurt or sour cream for non-vegans).

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These quesadillas are lightly flavored with cumin and coriander: two aromatic spices that I love. And, I think the best part about them is the earthy, mellow flavour of the black beans, along side the butteriness of the avocado. Yum-oh!

The quesadilla filling is also wonderful to scoop onto Mary’s Organic Gluten-Free Crackers. Savoring the black bean mixture this way makes for a very portable meal.

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Cumin & Corriander 2

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Bean Quesadillas

Gluten-Free Black Bean Quesadillas
 
Prep time

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This is one of the most popular recipes on alisonsmith.com. So healthy and great to serve for any lunch or dinner.
Author:
Serves: 10

Ingredients
  • 1 large can of black beans or 3 cups of soaked and cooked black beans
  • 1 medium sized tomato, chopped
  • 3 small cloves of garlic, minced
  • 1 medium sized red onion, chopped
  • 2 handfuls of fresh cilantro leafs, chopped
  • 1 ripe avocado, chopped
  • Juice of 1/2 lime
  • 1 tsp of ground coriander seeds
  • 1 tsp of ground cumin seeds
  • 2 tsp of sea salt
  • 1 tsp of black pepper
  • 1 tsp of olive oil

Instructions
  1. Open 1 large can of black beans, and pour the beans into a strainer. Rinse the black beans under cold water.
  2. Drain the black beans, thoroughly, and pour them into a large mixing bowl.
  3. Into the beans, add all of the ingredients, except the chopped avocado.
  4. Mash the bean mixture with a clean hand until most of the mixture is mashed. Leave some black bean whole.
  5. Fold in the chopped avocado into the bean mixture.
  6. I like to use Food for Life’s brown rice tortillas. Place 1/3 of a cup of bean mixture onto half of a tortilla. Fold the tortilla into a half moon shape.
  7. In a preheated oven set to 450 degrees Fahrenheit, toast the black bean quesadillas for 12-15 minutes. Or, until the quesadillas are nicely toasted and golden brown. Place the quesadillas right on the wire rack.
  8. When the quesadillas are ready, cut them into quarters and serve.

 

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