Antioxidant-rich black beans are a good source of plant-protein, fiber, iron and folate, making them a perfect food to eat during pregnancy and when trying to conceive. These small but powerful beans can help boost fertility, lower blood pressure and cholesterol, improve kidney function, prevent diabetes and cancer, and aid in weight loss.
With refried black beans on hand, I created this quick and delicious black bean quesadilla that has become one of my favorite lunches. This recipe is free of all the common allergens and is dairy-free, gluten-free, grain-free, corn-free, soy-free, egg-free and vegan! This recipe makes one quesadilla.
Ingredients:
1/4 cup onion, diced (can use white onion, sweet onion or red onion)
1/2 cup Siete vegan refried black beans
2 Siete almond flour or chickpea flour tortillas
3/4 cup organic restaurant style salsa
1 packet True Lime crystallized lime (or a squeeze of fresh lime)
1 serving avocado mash (or half an avocado mashed with lime juice)
Primal Kitchen avocado oil spray
Directions:
In a small frying pan, warm tortillas on high heat for 30 seconds on each side and set aside.
Spray the pan with avocado oil and turn heat down to medium-high.
Add onions and saute until transluscent and slightly brown.
Add in refried black beans, crystallized lime, and 1/4 cup of the salsa. Stir well and cook until beans are heated through and softened.
Spread the black bean mixture onto one tortilla and top with the second tortilla to make a quesadilla.
Heat the quesadilla in the pan until slightly browned on each side.
Cut the quesadilla into quarters and serve with the additional salsa and avocado mash to dip in.