Vegan White Bean Quesadilla
Easy, Quick and Delicious. That's the trifecta this vegan quesadilla brings on to the table. The filling is comprised of white beans, spinach, vegan Queso and vegan grated cheddar.
Servings 6 Small Quesadillas
Warm up your pan at medium-high. Add your oil.Thaw your spinach by microwaving it in a small bowl for 1-2 minutes. Drain the excess water. Open your can of beans, drain and rinse. Add both spinach and drained beans into the pan and stir. Add cumin and smoked paprika. Stir again. Cook for 5-7 minutes or until all excess moisture evaporates. Clean your pan and set aside.
Remove from the heat and place in a large bowl. Allow mixture to cool-down for 5 minutes. Add vegan queso and grated cheese. Mix ingredients together.
Warm up your pan at medium heat. Scoop up 2 tbsp of mixture into one tortilla. Fold it up and place in the pan. Do not press or put anything on top. Cook for 2-3 minutes on each side, or until your tortillas get golden brown on both sides. Repeat until you're out of mixture.The number of Quesadillas you can cook at once will largely depend on the size of your pan and tortillas. See notes.
Serve on a large platter along with your dip & enjoy !
Make your dip by mixing all your ingredients together in a bowl. And serve it along with the quesadillas.
Quesadillas are traditionally speaking served as an entrée. These ones are small enough to be served as entrees. However, if you are considering them for a main meal, 2 servings will probably do the trick. You can also use larger tortillas. Your call
Toasting your Quesadillas
I initially chose to make my quesadillas in a panini press to get nice grill marks, but the filling ended up oozing out of the quesadillas ... which was a mess to clean. Using a non-stick pan is way easier and faster in my opinion.
Serving: 1small quesadilla | Calories: 214kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Fiber: 3g | Sugar: 1g