• 1 package of Siete cassava coconut tortillas
  • 1 can of organic black beans
  • ½ lime
  • 1 organic green pepper
  • 1 head of organic kale
  • 1 tsp cumin
  • Sea salt to taste
  • Avocado oil

Cooking Instructions

  1. Add 1 can of black beans to a food processor with a squeeze of ½ a lime, 1 clove of garlic and a handful of cilantro or parsley; process until smooth
  2. Heat a skillet on low/medium with a drizzle of avocado oil or ghee
  3. Add chopped pepper and kale and saute until wilted, sprinkle with cumin
  4. Remove veggies from heat and wipe out the pan, add another drizzle of oil
  5. Place 1 tortilla in the pan and spread with black bean hummus and top with cooked veggie mixture
  6. Spread another tortilla with a thin layer of guacamole and place on top of the cooking tortilla
  7. Cook on low/medium for roughly 3-5 minutes or until the bottom of tortilla is looking golden
  8. Flip and cook on the other side for 3-5 minutes
  9. Remove from heat and slice into quarters with a pizza slicer
  10. Serve quesadillas with this yummy corn salsa