Tuesday, 28 January 2014

White Bean & Pepper Jack Quesadilla

Great simple recipe for quick lunches or snacks! I adapted this recipe from Vegan Richa.
This will make 2 large or 4 small quesadillas.

White Bean & Pepper Jack Quesadilla


1 can great northern White beans 15 oz or about 1.5 cups cooked
1/4 tsp salt or to taste
2 tsps taco seasoning of choice
1/2 tsp cumin powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp chipotle pepper powder
1/4 tsp black pepper
1/2 tsp each of oregano and parsley
1/2 tsp red chili powder (optional or to taste)
1 Avocado, sliced or mashed (or guacamole)
Vegan pepper jack or homemade pepper jack, shredded
Corn Tortillas


Wash and drain the beans.
Toss the beans with the spices and salt in a bowl and keep, I processed them all smooth in a food processor.
Brush a little oil on the tortilla on one side and place on the grill.
You want your heat on a low-medium.
Add bean mix, cheese and avocado - unless you want to top finished quesadilla with avocado.
Top with another tortilla or fold.
Grill on both sides until the cheese melts. Around 3 minutes on each side.
You can make them before you put them on the grill if you like.
Serve with your choice of toppings...taco sauce, Tabasco, vegan sour cream, salsa etc

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