My little man loves black beans, so I serve them up regularly in different ways. It doesn’t matter what I do with them, he eats it – yay!!!!!

Lately, these have been hitting the spot not only for him, but for his dad and me too!

Black Bean Quesadillas

Black Bean Mixture
1tbsp coconut oil
½ small onion, diced
1 clove garlic, minced
2 cups of black beans, cooked or 1 can black beans, drained and rinsed
8 grape tomatoes, quartered
1 small red pepper, diced
2tsp chilli powder
2tsp ground cumin
Salt and pepper to taste

Heat oil in large skillet over medium heat, add onion and cook until soft, about 3 to 5 minutes. Add garlic and sauté for another minute.

Add black beans, tomatoes, red pepper, chilli powder, cumin, salt and pepper. Continue to cook, stirring often until tomatoes begin to break down and mixture is warmed through, about 8 minutes.

Cashew Cream Sauce
½ cup cashews
½ tsp apple cider vinegar
1 clove garlic
¼ tsp salt
¼ cup nutritional yeast
1 tsp maple syrup
¼ to ½ cup water

Add all ingredients to blender jug and blend until smooth.

Additional Ingredients
Brown rice tortillas
1 avocado, mashed and seasoned with juice of ½ a lemon and salt
¼ cup salsa

To assemble quesadillas:
Warm a skillet over medium heat, add 1 tsp coconut oil and place brown rice tortilla in pan. Add a layer of the black bean mixture, top with avocado mash, salsa and cashew cream sauce. Add second brown rice tortilla on top.

Cook for 4 to 5 minutes, allowing the tortilla to brown slightly. Once browned, gently flip and cook for another 4 to 5 minutes.

Remove from heat and let cool for a minute or two before cutting into triangle wedges and serving with salsa for dipping and a large green salad.

YUM!