Ingredients
2 (14 ounce) cans black beans, drained, rinsed, and patted dry
1 tbsp grape seed oil
¾ cup finely chopped bell pepper
1 cup finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)
1 and 1/2 teaspoons ground cumin
¼ cup vegetable broth
2 tbsp fresh parsley.
1 tbsp fresh lime juice
½ tsp. kosher salt
Chao vegan Mexican cheese
2 whole wheat flour tortillas
Directions
Step 1
Once your onions and peppers are chopped add them to a pan with the oil and sauté until the onions are translucent. Add salt and garlic.
Step 2
Add in all of the seasonings, the adobo sauce, the black beans, the vegetable broth and mix thoroughly. Then use a potato masher to mash up some of the beans, add the cilantro/parsley, lime juice, mix thoroughly then turn off the heat.
Step 3
Then heat a cast iron skillet over medium heat, add 1 tsp of avocado oil then add your tortilla to the skillet. Top with vegan shredded cheese over the entire tortilla but, only add your bean mix to onside of the tortilla. Fold the tortilla in half and cook until crispy on both sides. Cut into 3 triangles.
Step 4
Serve with salsa.
