Gluten Free Veggie Quesadillas!

Mexican food is always a hit in my house. With everyone. All the time. This recipe is our go-to meal since we usually have these ingredients on hand and it takes 10 mins. to throw together!

Gluten Free Veggie Quesadillas
              serves 6

package of sprouted corn tortillas (at least 12 tortillas)
1-2c cheddar cheese (raw is best)
1 (4 oz) can of green chile's
1 red pepper, diced
1 onion, diced
2 garlic cloves, minced
1c "other" veggie- we haved used broccoli, zucchini, brussel sprouts and asparagus- all were loved!
1 tsp. each- cumin, coriander, chili powder
1/2 tsp. Redmond's real salt
1c dried black beans, soaked and cooked or 1 can black beans
coconut oil

First grate your cheese, set aside. Melt 1T coconut oil in cast iron pan. Throw diced onions, pepper and your other veggie ( unless its zucchini- save that for later or it will get mushy- trust me!) into your pan. Saute veggies until soft ( if you are using zucchini you would throw them in at this point), next throw in your garlic and saute 1 minute longer. Mix in green chile's and seasonings, set aside. If you are using canned beans you will want to rinse and drain them first. Add 1 tsp. coconut oil into pan and put one sprouted corn tortilla on top, sprinkle with a pinch of cheese, then some veggies, then black beans and another pinch of cheese. You do not want to over fill them or when you flip it, well lets just say your 10 minute meal will turn into a 20 minute clean up ;). The quesadilla is ready to flip when the side that is down is golden brown. The quesadilla is done when both sides are golden brown. Repeat with the rest. Serve with guacamole and salsa! Enjoy!