Easy Quesadillas

No need to pull apart your entire kitchen to make authentic tasting quesadillas!  The white beans and green chilies add a creaminess kick that will take you bake to that south of the border, overpriced all-inclusive resort you secretly wanna go back to.




  • 1 15 oz can cannellini beans
  • 1 ½ C vegan mozzarella or cheddar (or a mix of both)
  • 1 small can diced green chilis
  • 1 tsp cumin
  • 1 tsp olive oil
  • 4 whole wheat tortillas
  • Pinch of salt


Mash the beans with a fork or potato masher until mostly smooth – leaving a few chunks.  Gently stir in the cheese, chilies, cumin and salt

Spread ¼ of the mixture on to ½ of a tortilla and fold tortilla.  Do this for the remaining three tortillas.

In a large skillet, heat the oil and lightly sauté the tortillas until slightly browned on each side.

Cut into triangles.  Serve with a smoky chipotle salsa mixed into a vegan sour cream


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