Cheesy Bean Veggie Quesadilla
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.
- 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
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.