Low Sodium Gluten Free Black Bean Quesadilla

Total time30 min

Prep time10 min

Cook time20 min

Low Sodium Gluten Free Black Bean Quesadilla

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Ingredients

4 servings

1 can (15 oz) black beans, drained and rinsed
Rienzi Organic Black Beans 15 oz Wholesome Pantry Organic Black Negros Organic Black Beans, 16 oz Organic Black Beans, 15 oz Organic Low Sodium Black Beans, 15 oz
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1 tsp ground cumin
½ tsp smoked paprika
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp lime juice
1 cup roasted red peppers, drained and sliced
2 cups shredded monterey jack cheese
Chef's tip
Shred before measuring.
8 gluten free tortillas (8-inch)
2 tbsp olive oil, divided

For serving

¼ cup fresh cilantro, roughly chopped (optional)
½ cup sour cream (optional)
½ cup salsa (optional)

Instructions

1
In a medium bowl, combine the drained black beans, cumin, smoked paprika, salt, pepper, and lime juice. Stir until the beans are evenly coated.
2
Heat a large skillet over medium heat. Lay one gluten free tortilla flat in the dry skillet and scatter 1/4 cup of the shredded cheese evenly over the entire surface.

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