LiveLifeLori's video: Crispy Black Bean Taco Quesadillas Vegan Gluten Free

Super easy to get a restaurant style crispy black bean tacos that is like a quesadilla too. All vegan and gluten free and super easy to make with corn tortillas. Crispy Black Bean Taco Quesadillas Ingredients: ¼ cup onion, finely chopped ¼ cup tomatoes, chopped 1 mushroom, chopped 2 cans of beans – I used black beans and red kidney beans – drain and rinse ½ cup – 1 cup water, as needed 1 tbsp garlic powder 1 tsp smoked paprika 1 tsp adobo seasonings Chili flakes 1.5 tsp taco seasoning Vegan cheese – as needed Corn tortillas – this recipe made 8 small ones Shredded vegan cheese Guacamole 1 ripe avocado, mashed Juice from ½ of a lime Salt and pepper Chili flakes Add all ingredients to a bowl and mash up. Taco Seasoning (put in a jar to store): Salt & Pepper to taste 1 tbsp chili powder 1/2 tsp garlic powder 1/4 tsp onion powder 1/8 cayenne powder 1/2 tsp dried oregano 1/2 tsp paprika 1/2 tbsp cumin This amount makes more than just this recipe. You can add it to a jar and use it many times. Directions: In a pot over medium/ high heat, add oil or water, and fry up the onions. Add garlic powder, adobo, smoked paprika, taco seasonings, and chili flakes if you want it a little spicy. Add about ¼ cup of water to start, then add beans, tomatoes and mushroom. Add more water as needed, and let simmer on medium heat for about 5-10 minutes. Gently use spatula to mash some of the beans down. Once it’s ready, remove from heat. In a frying pan over medium/high heat, add a little oil and lay down a corn tortilla. Add some bean mixture to one half of the side, then sprinkle some vegan cheese shreds. Use spatula to fold half of corn tortilla over and press down gently so the cheese will melt and stick the 2 halves together. Serve with guacamole & enjoy! All music by epidemicsound.com Tontoronto by DJ Timbero For product reviews or collaboration, please contact LiveLifeLori@yahoo.com