Vegan Smashed White Bean
Quesadillas
There’s no actual queso in these dairy-free quesadillas, but
with spicy white beans, creamy avocado slices, and fresh cilantro, you’re not
likely to miss it!
§ Prep
Time: 10 minutes
§ Cook
Time: 10 minutes
§ Total
Time: 20 minutes
§ Yield: 2
servings
Ingredients
§ 1
(15-ounce) can cannellini beans, drained and rinsed
§ 1
tablespoon cayenne pepper hot sauce (or more, for extra heat)
§ ½
teaspoon ground cumin
§ Salt and
pepper to taste
§ 2
medium (8-inch) flour tortillas
§ ½ ripe
avocado, sliced
§ ¼ cup
diced red onion (about ¼ of a medium onion)
§ ¼ cup
diced tomato (about 1 small Roma tomato)
§ 2
tablespoons fresh cilantro
§ Olive
or vegetable oil, for grilling
§ Salsa
or additional hot sauce, for serving
Instructions
1.
Place cannellini beans into a medium bowl and mash with a fork
or potato masher, leaving the mixture as chunky as you like. Stir in hot sauce
and cumin, then season with salt and pepper to taste.
2.
Divide bean mixture among tortillas, spreading in an even layer
over each. Divide avocado slices over half of each tortilla, then sprinkle with
tomato, onion, cilantro, and optionally a bit more hot sauce, salt and pepper.
Fold tortillas closed.
3.
Lightly oil the bottom of a large skillet and place over medium
heat. Arrange quesadillas in the skillet, and if your skillet has a lid, use it
to cover them, as this will help the fillings get nice and warm. Cook until
crisp and lightly browned on bottoms, about 4 minutes. Gently flip and cook
about 4 minutes more, until browned on opposite sides.
4.
Remove quesadillas from the skillet and slice, if desired. Serve
with salsa, hot sauce, or your favorite quesadilla toppings.
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