Quesadillas

Quesadillas

INGREDIENTS 

2 cups Thrive Fields Cassava Flour (8 oz, ½ of a 16 oz pack)

½ tsp fine sea salt

½ cup water (add more 1 Tbsp at a time if needed) 1 cup shredded cheese (dairy or dairy-free)

½ cup cooked black beans, drained & patted dry

¼ cup corn kernels (fresh or thawed)

1 tsp chili powder

Oil or nonstick spray, for cooking

DIRECTION

  1. In a bowl, whisk 2 cups (8 oz, ½ pack) Thrive Field Cassava Flour with ½ tsp salt.

  2. Stir in ½ cup water until a soft, non- sticky dough forms. Divide into four balls.

  3. On lightly oiled parchment, roll each into a 6–8″ circle.

  4. Heat a nonstick skillet over medium.

  5. Cook each tortilla 30–45 sec per side, until light golden spots appear. Stack and keep warm wrapped in a towel.

  6. Lay two tortillas flat. On each, layer ½ cup cheese, half the beans, half the corn, and a sprinkle of chili powder. Top with the remaining tortillas.

  7. Heat skillet over medium and lightly grease. Cook one quesadilla 2–3 min until bottom is golden and cheese starts to melt.

  8. Carefully flip, press gently, and cook another 2 min until both sides are golden.

  9. Transfer to a board, let rest 1 min, then slice into wedges. Serve with salsa,  guac, or sour cream.

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