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

Serving Size 1 quesadilla

Servings 6


Amount Per Serving
Calories 251
% Daily Value *
Total Fat 6.2g10%
Saturated Fat 1.1g6%
Trans Fat 0g
Cholesterol 0mg
Sodium 586mg25%
Total Carbohydrate 39.6g14%
Dietary Fiber 8.5g34%
Sugars 1.9g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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.

Bean and Green Chile Quesadillas
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