Black Bean and Pepper Quesasdillas

Who says you can’t have a fabulous gluten-free, vegan quesadilla? Not me! We found Food For Life brown rice tortillas at Whole Foods today and made our own version of quesadillas for dinner tonight. Use canned beans, but everything is fresh and very lightly cooked. And if you really want cheese or sour cream, there are non-dairy sources for those out there. But we decided that these didn’t need anything other than the guacamole we made while the onions and peppers were cooking. Even your omnivorous friends will love these. ~ Glyn and Will

1.5 cups black beans, rinsed and drained
1/4 cup grated carrot
1 cup sliced bell peppers
1/2 cup sliced onion
1 clove garlic, chopped
1 tsp. olive oil
1/4 cup diced tomato
1/2 cup corn, sweet, yellow, raw
1/2 cup chopped cilantro 4 brown rice tortillas
1/2 tsp cumin
1/2 tsp dried orange rind
1/2 tsp chipotle chili powder
1/4 tsp. crushed red pepper
1/8 tsp garlic powder
1/8 tsp salt
1/4 cup water

Procedure
1 Combine the black beans with the spices in the blender and puree.
2 Saute the onions, garlic, and peppers in the oil.
3 Cut the corn from the cob.
4 Spread1/4 of the black beans on each of the two tortillas.
5 Add half the corn, carrots, and cooked onions to each tortilla.
6 Add half the tomatoes and cilantro to each tortilla.
7 Spread the remainder of the black bean puree on the two remaining tortillas, then place them on top of the other tortillas.
8 Press down to seal and to evenly spread the filling.
9 Heat a lightly oiled griddle to medium high. Grill the quesadillas for 3-4 minutes per side.
10 Remove from the heat, cut into quarters and serve with Guacamole.

Servings: 4
Yield: two 8″ quesadillas
Degree of Difficulty: Very easy
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (7.7 ounces).