Ingredients:
(For 2 quesadillas)
-1 can black beans
-1/4 cup chopped tomato
-1/4 cup vegan shredded cheddar
-1/4 cup chopped bell pepper (used a mix of red and yellow)
-1/4 cup chopped white onion
-2 tbsp BBQ sauce (I used Sweet Baby Rays original)
-2 handfuls of mixed greens (I used Attitude Spring Mix)
-4 whole wheat tortillas
-1 tbsp olive oil
Directions:
-Strain liquid from can of black beans and dump beans into a pot over low heat
-heat for 2-3 minutes and then, using a fork or potato masher, mash the beans into a bit of a chunky paste (if there’s a few whole beans in there that’s fine!)
-Increase to medium heat and add the BBQ sauce, pepper and onion
-Heat for 10-12 minutes until pepper and onion softened, stirring every couple minutes and leaving covered when not stirring
-In a separate large frying pan, add 1/2 tbsp of olive oil and place over high heat
-Once bean mixture heated, scoop half of mixture onto 1 tortilla and add cheese, tomato and greens
-Place another tortilla on top and press around the edges to help seal
-Place in the frying pan onto the boiling oil and heat for 3-5 minutes on each side until browned. Before flipping to heat the other side, press the edges down again to keep anything from falling out!
-Once browned on each side, remove from pan and place on a large plate or cutting board
-Let cool for a minute or two and then slice into quarters
-Enjoy with dips of choice! (I had mine with mild salsa and BBQ sauce!)
