Black bean quesadillas with tahini sauce

Okay this one’s a three-parter, but it’s well worth the effort. All told, they’re actually pretty easy to make. Think of them as dinner crêpes with a little less effort.

Black bean filling

• 6 tbsp. olive oil
• 2 medium onions, diced
• 4 cloves garlic, minced
• 2 tsp. cumin
• 1 tsp. cayenne pepper
• 2 tsp. apple cider vinegar
• 2 tsp. lime juice
• 1 tsp. sea salt
• 4 cups canned black beans

1. Cook the onions and garlic in the oil for 5 minutes or so.
2. Add in everything except the black beans and simmer for another 5 minutes.
3. Mash the black beans and add them in.
4. Let it sit for a minutes.

Tahini Sauce

• 2 cloves garlic, minced
• ½ cup chopped parsley (or onion sprouts)
• ½ tsp. sea salt
• 2 tbsp lemon juice
• ⅔ cup water
• ½ cup tahini

1. Chop it all up fine.
2. Mix it all together or blend if you don’t like chunks.

Quesadillas

1. Put a tortilla on a heated frying pan with oil.
2. Spread some black bean filling on half the tortilla.
3. Fold the tortilla in half and fry it until golden crispy on both sides.
4. Cut it into 4 slices and serve with drizzled tahini.