These vegan black bean quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole.
Ingredients
- Great Northern beans: 1 can (15 ounce can, drained and rinsed)
- tomatoes: 1 cup (divided, diced)
- clove garlic: 1 piece
- nutritional yeast: 0.33333 cup
- ground cumin: 1 tsp
- chili powder: 0.25 tsp
- salt: (to taste)
- pinch cayenne pepper: 1 piece (to taste)
- black beans: 0.5 cup (drained and rinsed)
- olive oil: 1 Tbsp (or as needed)
- whole grain tortillas: 8 piece
- cooking spray:
Metric Conversion
Stages of cooking
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Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth. Add nutritional yeast, cumin, chili powder, salt, and cayenne pepper and blend until combined.
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Transfer bean mixture to a large bowl. Stir in black beans and remaining 1/4 cup tomatoes.
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Heat olive oil in a large skillet over medium-high heat. Place a tortilla in hot oil. Spread about 1/4 cup filling over tortilla. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
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Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
