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Italian Quesadillas

This great dish is a favorite with everyone who tries it!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean, Vegan, WFPB
Keyword: no cheese quesadillas, vegan quesadilla
Servings: 4
Calories: 520kcal

Equipment

  • food processor
  • grill or griddle

Ingredients

White Bean Spread

  • 1 can white beans 15 oz, rinsed and drained
  • 1 tbsp water
  • 1 tbsp lemon juice
  • 1 garlic clove
  • 3/4 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup olive oil OPTIONAL, substitute for unsweetened almond milk

For Quesadillas:

  • 8-12 corn or flour tortillas
  • 1/2 cup sun-dried tomatoes drained, chopped
  • 1/4 cup Italian parsley chopped
  • 2 avocados very thinly sliced

Instructions

  • Combine white bean spread ingredients in a food processor and process until smooth. Set aside.
  • Spread about 5 tablespoons of white bean spread on a tortilla, leaving a 1/2 inch border dry. Arrange roughly 2 tablespoons sun-dried tomatoes, 1 tablespoon of parsley, and avocado on top of the spread. Season with salt and pepper and place another tortilla on top. Optionally, rush both sides with oil.
  • If grilling, wrap each quesadilla in tinfoil to form a pocket. Grill on medium heat for a few minutes.
  • Cooking on stovetop or a griddle: heat a griddle or a large nonstick skillet over medium-high heat and cook the quesadilla about 2 minutes on each side, until lightly browned. Remove from pan and slice like a pizza to serve. Repeat this process with remaining tortillas.

Notes

Can be made ahead of time for up to 2 days, wrapped in tinfoil. When ready to eat, bake in the preheated oven for 10 minutes at 350 degrees. 

Nutrition

Calories: 520kcal | Carbohydrates: 56g | Protein: 13g | Fat: 30g | Saturated Fat: 4g | Sodium: 507mg | Potassium: 1427mg | Fiber: 16g | Sugar: 7g | Vitamin A: 585IU | Vitamin C: 22.1mg | Calcium: 131mg | Iron: 5.1mg
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!