Taco Spice Vegan White Bean Quesadilla with Pepper Jack.
Makes 2 quesadillas
Servings: 2
Ingredients
- 15 oz can great northern White beans ch ask black pr pinto beans. 15 oz or about 1.5 cups cooked or other beans of choice su
- 1/4 tsp salt or to taste
2 tsp taco seasoning for 1 can of beans:
- 1/2 tsp cumin powder
- 1/4 tsp each of garlic powder onion powder, smoked paprika, chipotle pepper powder, black pepper
- 1/2 tsp each of oregano and parsley
- 1/2 tsp red chile powder optional or to taste
For the quesadilla:
- 1/2 red bell pepper chopped
- fresh salsa or chopped tomato red onion and cilantro
- salt and pepper
- daiya pepper jack or homemade pepper jack shredded
- Tortillas
Instructions
- Wash and drain the beans. Toss the beans with the spices and salt in a bowl and keep aside.
- Chop up the veggies. Brush a little oil on the tortilla on one side and place on the grill. top with the spiced beans and red bell pepper. Make fresh salsa with a ripe tomato, red onion, cilantro and green chili chopped and mixed with a pinch of salt, pepper and lemon juice. Or just slice up the tomatoes, onion and cilantro and top the spiced beans. sprinkle a little salt and pepper. top with vegan pepper jack shreds. Top with another tortilla or fold. Grill until the cheese melts.
- Serve hot with a dash of chipotle sauce or hot sauce.
- Variations:
- Make it into a pizza/ open faced quesadilla by baking it for 10-12 minutes at 425 degrees F / 220ºc, like this BBQ chickpea tortilla Pizza.
- Or saute the white beans for 5 minutes on stove top and make it into a wrap.
- Use other beans or chickpeas.
Nutrition
Calories: 220kcal | Carbohydrates: 38g | Protein: 14g | Fat: 1g | Sodium: 256mg | Potassium: 837mg | Fiber: 9g | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 25.3mg | Calcium: 131mg | Iron: 5.7mg