Black Bean Tortillas: Grain Free

Zesty, and healthy, these easy veggie quesadillas are great for breakfast, lunch, dinner, and snacks! So heat up the frypan, and prepare for awesome!

Who doesn’t love a little Mexican food? Whether you like things spicy or mild, by sneaking avocado into the filling recipe, you are providing a delicious and creamy base so that sour cream is not necessary! Once it is all put together, these paper-thin tortillas are great for breakfast, lunch, or dinner. They are even amazing for kids to take to school for lunch, and it provides an amazing after school snack!


Black Bean Tortillas: Grain Free

Prep Time
Total Time


  • 1 cup cooked or canned black beans, drained
  • ½–1 ripe avocado, cubed
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 1–2 teaspoon garlic, minced
  • ½ teaspoon sea salt to taste
  • ¼ teaspoon dulse granules



  1. In a food processor, puree beans. Add cumin, coriander, garlic, salt, lime juice, dulse granules, and reserved liquid from beans.
  2. Blend until smooth.
  3. Add avocado and chopped veggies and pulse a few times until all ingredients are well combined.

To Make Easy Tortillas

  1. Place filling inside of half of SIETE almond tortilla, and add cashew cheese or nutritional yeast on top of filling. Cover with the other side of tortilla (making a half moon).
  2. Lightly oil a pan with grapeseed oil; turn the heat on to medium. Lightly pan-fry each side of the tortilla until the cheese has melted.
  3. Remove from pan and cut tortilla in half, two-quarter triangles and serve. Keeps for up to 4 days if kept separately, or 1 day if made tortilla and filling are stored together.

This recipe can also be dipped in a mild salsa.

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