Tahini and cumin give this Mexican classic a distinctively delicious taste.
Makes 3 quesadillas
What You Need:
1 can black beans, rinsed and drained
2 tablespoons tahini
1 to 2 cloves garlic
2 tablespoons lime juice
1 teaspoon sea salt
1/2 teaspoon cumin
1/4 cup water
2 whole wheat flour tortillas
1 tablespoon olive oil or vegan margarine
What You Do:
- In a food processor, blend black beans, tahini, garlic, lime juice, sea salt, cumin and water until smooth and spreadable. Add a tablespoon more water at a time if the mixture is too thick.
- Spoon 1/3 cup of bean mixture onto one half of the tortilla. Fold over other half of tortilla to make a half-circle.
- In a non-stick pan over medium heat, dry fry quesadillas until browned on one side. Flip and brown again. Or, melt one tablespoon oil or margarine onto the pan over medium heat, fry until golden brown, flip, and repeat on opposite side.
- Allow to cool for a few minutes. Using a pizza cutter, slice into thirds or quarters. Store in the refrigerator for up to 3 days. Serve with avocado slices or chipotle mayo.
Photo credit: health.com
Want more of today’s best plant-based news, recipes, and lifestyle?
Get our award-winning magazine!