Black Bean Quesadillas

Wheat Free

2 Tsp (10ml) olive oil or coconut oil
1 onion, diced
1 red pepper, diced
2 cloves garlic, minced
½ Tsp (2.5 ml) cumin
1 can black beans, drained and rinsed
1 cup (240 ml) salsa
½- 1 cup (240 ml) organic mozzarella or rice cheese
¼ cup (60 ml) cilantro, chopped
12 tortillas (can find wheat free versions at your local health food store)

Heat oil in a large frying pan. Add the onion and sauté for about 3 minutes or until soft. Add red pepper and garlic. Sauté for two minutes. Add cumin, black beans and salsa and stir well. Remove from heat.

In a frying pan, place one tortilla sheet. Spoon 1/6 of the bean mixture on top. Sprinkle with 1/6 of the cheese and 1/6 of the cilantro. Place a tortilla shell on top. Brown on one side then carefully flip it over to brown on the other side. Cut into quarters and serve with salsa, quacamole and plain yogurt.

Serves 6.