Step 1

Preheat the oven to 375 F.

Step 2

Line a large baking sheet with parchment paper, set aside.

Step 3

Place the Quesadilla Spice/Herb Ingredients into a small bowl, mix well to combine, set aside.

Step 4

In a medium sized stock pan, add all the Base Ingredients and the Quesadilla Spice/Herb mix. Stir well to combine. Heat over medium-low heat until heated through, approximately 3 to 5 minutes.

Step 5

Then mash with a fork or potato masher to create a semi-paste. Cook for one minute, then remove from the stove.

Step 6

Place a tortilla on the counter, fill half with slightly less than ¼ cup* of the bean-rice mixture, spread it out into a half moon, then fold over the other half of the tortilla. Press slightly to allow the top of the tortilla to stick to the filling, then place on the baking sheet.

Step 7

Repeat Step 6 seven more times until all the tortillas are filled and placed on the baking sheet.

Step 8

Bake in a preheated 375 F oven for 10 minutes. Flip, then bake for an additional 5 minutes.

Step 9

Serve with salsa, Avocado Lime Cilantro Sauce (recipe below), or your favorite sauce.

Step 10

Place all the ingredients into a food processor, process until smooth and emulsified, occasionally scraping down the sides.  Serve.