1/4 of a red onion, chopped
coconut oil, or another form of oil
2 cans black beans (i used one can black beans and one can chick peas this time, that worked too)
2 cloves garlic
1/2 cup salsa (pace is gluten free, if you have another brand make sure to do your research)
gluten free tortillas/wraps (i used the trader joe's brown rice wraps, you could also use corn tortillas)
1 1/2 cups corn (i used frozen)
cheese, or a cheese alternative
avocados would be delicious on top
sour cream, plain yogurt, or cashew cream to dip quesadillas into
extra salsa for on top
(we didn't use any of these things this time around because it was so flavorful without that we didn't need to)
here's how it happens:
saute up the onions in coconut oil (or your choice of oil, we use coconut because it's dairy free and doesn't change it's molecular composition at high temperatures. that was nerdy, i'll scale it back. ;)
once they're nice and soft, add the strained and rinsed beans and garlic. cook on medium heat for about 5 minutes, just long enough for all the flavors to be a good influence.
using a hand blender, blend the whole mixture right in the pot (if you don't have a hand blender, you can put it all in your blender or food processor, or for a more coarse texture use your muscles and take to your potato masher)
add in your frozen corn and chopped tomatoes, and you're ready to go!
this picture doesn't look appetizing at all, but this is what it will look like - and trust me at this point, it's going to be good!