Bean & Green Chile Quesadillas

Quesadillas, another recipe you might have thought would become obsolete in your plant-based repertoire.  Feel free to kick this recipe up a notch with some corn, mushrooms, and onions for a balanced lunch.


Quantity Unit Name Link Alternatives
6 whole-wheat flour tortillas
1 teaspoon extra-virgin olive oil
1 clove garlic, minced
1 (6-ounce) can diced fire-roasted green chiles
1 (15-ounce) can refried beans (Rosarita’s Fat-Free Zesty Refried Beans preferred)
½ cup Daiya Cheddar Style Cheese Shreds
Tofutti sour cream, salsa, or guacamole, to serve


  1. Heat oil in a medium pan and add the minced garlic, green chiles, and refried beans. Cook over medium heat for 5 minutes, continuously stirring to prevent the beans from burning. Turn off heat and stir in Daiya cheese. The cheese does not need to melt.
  2. Lay down a tortilla in a separate skillet and evenly spread with a layer of filling. Place a second tortilla on top and use a spatula to flatten the tortillas together. Cook over medium-high heat on both sides until the edges are crisp and golden brown. Cut into wedges and serve with Tofutti sour cream, salsa, or guacamole.

Prep Time: 10 minutes
Serving Size: 4-6 servings
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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