Vegan Smashed White Bean Quesadillas
Ingredients
The filling
-
1
15-ounce can
cannellini beans
-
1
tablespoon
cayenne pepper hot sauce
-
½
teaspoon
ground cumin
-
to taste
salt
-
to taste
pepper
The quesadillas
-
2
medium
8-inch flour tortillas
-
½
ripe
avocado
-
¼
cup
diced red onion
-
¼
cup
diced tomato
-
2
tablespoons
fresh cilantro
-
to taste
olive or vegetable oil
For serving
-
to taste
salsa or additional hot sauce
Instructions
- Mash the cannellini beans in a bowl, leaving them as chunky as desired.
- Stir in hot sauce and cumin, then season with salt and pepper.
- Spread the bean mixture evenly over the tortillas.
- Place avocado slices, tomato, onion, and cilantro on half of each tortilla, adding more hot sauce, salt, and pepper if desired.
- Fold the tortillas in half.
- Heat oil in a skillet over medium heat and arrange the quesadillas in the skillet.
- Cover with a lid if possible and cook until crisp and browned on the bottom, about 4 minutes.
- Flip and cook for another 4 minutes until browned on the other side.
- Remove from skillet, slice if desired, and serve with salsa or hot sauce.
Nutrition Facts (estimated)
Servings
2 servings
Calories
100
Total fat
8g
Total carbohydrates
9g
Total protein
2g
Sodium
180mg
Cholesterol
0mg
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