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