Black Bean Quesadillas

Topped with homemade guacamole and salsa, these vege quesadillas are a hit at our house, and since they're so easy to make, I've been whipping these up weekly since becoming a vegetarian. 

Ingredients:
whole wheat organic tortillas (we buy ours at Basic Foods)
Daiya vegan shredded cheddar cheese 
canned organic black beans or black eyed peas (rinsed and drained)
chopped green organic onion
chopped cherry or grape organic tomatoes (I remove the seeds)

Directions:
On medium heat, place one tortilla in a non-stick skillet. Sprinkle vegan cheese, peas or beans, onion and tomatoes on the tortilla, and then place another tortilla on top (or you can use one tortilla and fold it over like an omelet). Allow the cheese to begin melting before you flip the quesadilla over....otherwise all of the ingredients will fall out everywhere when you flip it over.  Better yet, bake them in a 350 degree oven for about 15 minutes; I'm usually in a hurry when I make these though, so I quickly cook them in a non-stick skillet without oil. When the tortillas are lightly browned on both sides and the cheese is melted, remove from pan. Slice into triangles, and serve warm with salsa and guacamole. Sour cream would also be good, but we're trying to avoid dairy products.

Homemade Salsa Recipe:

1 can Rotel tomatoes (I use mild and don't drain them.)
1 28 oz. can diced organic tomatoes (drained)
2 (or more) cloves fresh organic garlic (You could also use garlic powder.)
Optional: 1 small handful of organic cilantro (stems removed)
1/2  purple or white organic onion
dash of cumin
juice of half a lime
salt and black pepper to taste

Pulse all ingredients in a food processor or hand blender for a few seconds.