To make these quesadillas, you will need to cook the dried black beans and make the tortillas. Neither is tricky but both are time consuming. I try to start simmering my black beans and then start the tortillas.
Start from scratch and use dried black beans for this “recipe” as opposed to canned. Canned black beans, even if reduced and organic, add unwanted sodium and will never be as fresh. Bring a large pot of water to a boil, then add the bag of dried black beans. Reduce the heat to a simmer, and continue simmering with lid on (without stirring) for 2 hours. Then, wa-la! Black beans.
While the black beans are simmering, gather the following Ingredients for 8 Whole Wheat Flour Tortillas:
*Use Organic Ingredients
4 cups of King Arthur® 100% Organic Whole Wheat Flour
1 tsp Salt
1 tbsp Baking Powder
3 tbsp Extra Virgin Olive Oil
1 ¼ cup of Warm Water
Mix all ingredients and form into 8 “plum-size” balls. Let sit for 1 ½ hours. After, flatten each ball and spread to about 1-2 cm in thickness. You can use a rolling pin but your hands are more fun! Place on a hot, un-oiled pan, and let sit until each side of the tortilla is raised and slightly blackened. Repeat steps to make 8 tortillas.
Now, onto the filling!
Ingredients to Stir-Fry:
Cooked Black Beans
Carrot Shreds
Diced Purple Onion
Minced Garlic
Fresh Spinach Leaves
Galaxy Nutritional Foods® Cheddar Flavor Soy Vegan Block
Coriander
Cumin
Cayenne Red Pepper
Last step, I promise. Use 1 tortilla as the base, add the filling, and cover with another tortilla. This will make 4 quesadillas. Place all 4 quesadillas in the oven at 450 for 5-10 minutes. Serve with your favorite vegan salsa or pico de gallo and enjoy!
Good Source of:
Vitamin A (Retinol), Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B6 (Pyridoxine), Vitamin B9 (Folate), Vitamin C (Ascorbic Acid), Vitamin E (Alpha-tocopherol), Vitamin K (Phylloquinone), Calcium, Chromium, Iron, Magnesium, Manganese, Phosphorus, Selenium, Protein, Carbohydrates
vegan.no.tbsp 