1/2 tsp salt or to taste
pinch chili powder
dash cumin
1/2 tsp garlic powder
1/2 tsp onion powder
3 Tbs Olive oil
squeeze of lime juice
a little water for blending
6 very thin Whole wheat tortillas
Place everything except water and tortillas in a blender. Blend, adding water a little at a time, until smooth, but thick. Heat a skillet over medium heat. Spread tortilla with bean spread, cover with another tortilla and heat in skillet until lightly browned. Flip and brown. Remove from pan and repeat with remaining tortillas. Serve with fresh salsa or Ketchup. If you really like garlic, brush garlic infused oil on both sides of quesadilla before toasting. I loved these, and Sabrina liked them too, except that I only mashed the beans with a fork, instead of blending, which lended too much texture for her.
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