Bean and 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.


Yields6 ServingsPrep Time5 minsCook Time5 minsDifficultyBeginner

Ingredients

 6 whole-wheat flour tortillas
 1 tsp extra-virgin olive oil
 1 clove garlic, minced
 1 (6 oz) can diced fire-roasted green chiles
 1 (15 oz) 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

Instructions

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.

Nutrition Facts

6 servings

Serving size

1 quesadilla


Amount per serving
Calories251
% Daily Value *
Total Fat 6.2g8%
Saturated Fat 1.1g6%
Trans Fat 0g
Cholesterol 0mg
Sodium 586mg26%
Total Carbohydrate 39.6g15%
Dietary Fiber 8.5g31%
Total Sugars 1.9g
Protein 8.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 6 whole-wheat flour tortillas
 1 tsp extra-virgin olive oil
 1 clove garlic, minced
 1 (6 oz) can diced fire-roasted green chiles
 1 (15 oz) 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

Directions

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.

Notes

Bean and Green Chile Quesadillas
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