Cheesy Bean Veggie Quesadilla - Photo Credit: Your Daily Cup of Sunshine
Healthy, because
Even smarter
These yummy quesadillas are rich in protein from both cheese and the beans.
If you're vegan, simply replace the cheese with your favorite nut-based variety.
Ingredients
- Bean Filling
- ½ cup Kidney beans
- 1 Tbsp Salsa
- Veggie Fillings
- ⅓ cup sliced Mushrooms
- ⅓ cup sliced Bell pepper
- ⅓ cup sliced onions
- 1 tsp olive oil
- Tortilla Ingredients
- 2 large Corn tortilla
- ½ tsp olive oil
- 3 Tbsps vegan cheese
Preparation steps
Heat a large skillet over medium heat. Add 1 teaspoon olive oil, warm, and add sliced vegetables. Saute until softened. Remove to a bowl and reserve.
Mash the beans and salsa together.
Add another 1/2 teaspoon olive oil and warm. Add 1 tortilla and reduce heat. Spread the bean filling liberally over the tortilla, along with the sauteed vegetables and the vegan cheese. Cover with the other tortilla, press down and place a lid on the pan.
Cook on low for about 2 minutes then flip the tortilla over and cook on the other side until crisp.
Cut into triangles, sprinkle with more cheese (if desired) and serve with salsa.
