Monday, April 11, 2016

Black Bean Quesadillas with Avocado Sauce

The spice turmeric is getting all the attention these days...
And for good reason - it has crazy anti-inflammatory compounds that basically work to fight every disease.

What you might not know is there are a variety of spices that have tons of antioxidants and keep inflammation down. My current fav is the less popular yet equally tasty cumin.

Its a good addition in all the usual suspects like guacamole, chili, taco's and todays MM recipe: Black Bean Quesadillas.

Its also awesome sprinkled on hummus, on avocado toast, on roasted veg and even on kale or zucchini chips.

Ground cumin supports heart health, fights infection and combats inflammation.

Half a teaspoon of cumin has double the amount of antioxidants of a carrot.

So while turmeric has the spotlight right now - if you want to spice it up a bit ;-)  search through your spice drawer and try the lesser known but equally healthy cumin. Its pretty awesome too!

"Comparison is the thief of joy"
 ~Theodore Roosevelt

Quesadilla Ingredients
makes two full size quesadillas
1/2 red pepper, sliced
1/4 red onion, sliced
3 large kale leaves, torn
1/2 Tbsp olive oil
fresh ground pepper and sea salt to taste
juice of 1/2 lime
1/2 tsp cumin
handful of cilantro
1 can black beans, rinsed and drained
1/4 cup water
4 sprouted grain or gluten free wraps
1/2 cup shredded Daiya cheddar cheese (optional)

Quesadilla Instructions
Sauté the onions and peppers in olive oil on medium-low heat for 5 - 7 minutes. Add the kale and sauté for another 5 minutes, seasoning with salt and pepper. Set aside.

In a food processor or high speed blender, blend the lime juice, cilantro, black beans, cumin and water until it resembles a "re-fried beans" texture. 

Heat a large skillet on low heat. 

Spread half the bean mixture on one side of one of the wraps. Place it bean mixture side up on the warmed skillet. Top with half of the sautéed veggies and a sprinkle with some Daiya cheddar shreds. Place another wrap on top and cook for 5 minutes on medium heat then carefully trip it with a spatula and cook for an additional 5 minutes. 

Follow the same steps for the additional two wraps. 

Avocado Sauce Ingredients
1 ripe avocado, peeled and pitted
handful cilantro
1/4 cup olive oil
1/2 tsp chili powder
1/2 tsp cumin
1 clove garlic
juice from 1 lime
1/2 Tbsp maple syrup
1 Tbsp apple cider vinegar
1/4 - 1/2 cup water

Avocado Sauce Instructions
Blend all ingredients in a food processor or high speed blender. 
You may need to add more water depending on your desired consistency. Add less water if you want it more of a dip and more water if you want it more like a sauce. 

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