Vegan black bean quesadillas
No one will guess these hot, cheesy quesadillas are actually a healthy vegan meal.
A very close friend of mine has an 8-year-old son who is a card-carrying member of the picky eater club. Scratch that, he’s the founder, president, and may have actually coined the term "picky eater."
So when my friend told me her son eats bean quesadillas for breakfast and lunch almost every day – I was pleasantly surprised. This recipe for quesadillas uses whole grain tortillas, black beans and corn – giving you plenty of fiber and nutrition. And swapping out dairy cheese for vegan shreds is perfect for people who are lactose intolerant, vegans, or picky eaters who want to eat quesadillas twice a day, every day. Go figure!
- 4-6 whole grain tortillas
- 1 can black beans
- 1 cup white and yellow corn
- 1 cup salsa, strained
- 6 ounces vegan cheese shreds
- Diced avocado, optional
Heat George Foreman grill or sandwich maker until very hot.
Spread 2-3 tablespoons of the marinara or salsa over each tortilla.
Top with corn, black beans, avocado and shredded vegan cheese.
Fold over, and grill for 3-5 minutes, or until cheese is melted and tortillas are crisp.
Repeat with remaining tortillas. Slice in half, and serve hot.
Related Topics: Appetizers