However, they make horrible wraps. Or I'm a horrible wrapper. Either way, every time I try to make a wrap or a burrito, it splits and ends up with me throwing them frisbee-style across the room, salsa decorating the walls like a very strange crime scene, made stranger by me licking it off said walls.
Cleanliness is next to Godliness.
So, I got to thinking. A quesadilla is an easy way to eat one of these finicky tortillas without having to bend them too much beyond their comfort zone. The black bean avocado idea came into fruition after I had a slice of pizza at Amherst's famous Antonio's a couple months ago; they're known for massive slices of some of the most creative pizza ideas I've ever seen, including black bean quesadilla. Picture a crispy, thin crust topped with mashed black beans, thin avocado slices, crispy tortilla chip crumbles, a thick drizzle of sour cream, and chunks of salty feta.
Back to the quesadilla. It takes literally five minutes to make, is positively crispy, creamy, and slightly smokey, and tastes perfect dunked into my new love: salsa verde, which I could drink through a straw.
Black bean avocado quesadilla
- 1 tortilla, brown rice or otherwise
- 1/3 cup (vegan) refried black beans, or slightly mashed black beans
- 1/2 avocado, thinly sliced
- 3-4 slices of tomato
- 1/2t cumin + scant 1/4t cayenne
- 1T nutritional yeast*
- Fresh cilantro, torn
- Warm tortilla in the microwave to make it more pliable. Spread toppings on one half of the tortilla, then flip the other side over.
- Heat a skillet to medium and toast on both sides, until golden brown. Using a pot, tea kettle, brick, or some other heavy household item to create a makeshift (re: cheap) press, if desired.
* Feel free to add vegan cheese (Daiya pepperjack would be awesome), organic cheese, sour cream, etc.