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Taco-Spiced White Bean Quesadillas

dinner

Mexican Dinner Appetizer Beans/Legumes High-Protein Nut-Free Soy-Free Party Foods Winter Recipes Summer Recipes Spring Recipes
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
757
FAT
22g
CARBOHYDRATES
111g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 can cannellini beans
  2. 1 red bell pepper
  3. 1 package Daiya Pepper Jack style shreds
  4. 8 tortillas
  5. 1 tomato
  6. 1 red onion
  7. 1 small bunch cilantro
  8. *not included
  9. 1 tablespoon vegetable oil*
  10. salt and pepper to taste*
  11. 3 teaspoons taco seasoning

TOOLS

  • Large Skillet or Griddle

INSTRUCTIONS

1

Wash and dry the produce. Drain and rinse the beans. Peel and thinly slice the onion into 1/8 inch-thick rounds. Dice the tomato. Remove cilantro leaves from the stems, discard stems and roughly chop leaves. Slice the rep bell pepper in half, discarding the stem, seeds, and pith, and dice the flesh.

2

Combine the cannellini beans and taco spice blend in a bowl. Mix to distribute evenly and coat the beans.

3

Make the salsa by combining the chopped tomato, cilantro and onion in a bowl. Add a pinch of salt to taste, and mix to combine.

4

Heat a large skillet or griddle over medium heat. Brush one side of a tortilla with vegetable oil, and place on the skillet.

5

Top with ¼ cup beans, ¼ cup of salsa and ½ cup of pepper jack style shreds. Sprinkle some diced peppers and top with another tortilla.

6

Grill until cheese is melted, making sure the tortilla does not burn, about 5 minutes. Using a spatula, flip the quesadilla over and allow the other side to heat up for 1 minute longer. Remove from the skillet, and cut into quarters. Repeat with remaining tortillas, bean mixture, salsa, peppers and cheese. Enjoy!