This vegetarian quesadilla is stuffed with pinto beans, cheese, and a colorful mix of crunchy vegetables. Serve it with a zesty avocado-lime crema sauce for dipping.
Course Appetizer, dinner, lunch, Snack
Cuisine Mexican, vegetarian
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Stephanie McKercher, RDN
½cupHorizon Organic Whole Milk
½cupplain 5% Greek yogurt
1teaspoongrated lime peel
1can pinto beans,drained and rinsed (see note)
½cupshredded red cabbage
1jalapeño pepper,diced (optional)
1cupshredded Mexican-style cheese
Add avocado, cilantro, milk, Greek yogurt, lime peel, lime juice, and salt to a blender or food processor container. Cover and blend on high 1 minute, or until smooth and creamy. Set aside.
In a separate bowl, stir pinto beans, spinach, red cabbage, radishes, jalapeño pepper (if using), chili powder, and salt.
Place a tortilla in a 12-inch greased skillet over low-medium heat. Add half of the bean filling and cheese to one side of the tortilla and fold the tortilla over to cover the filling. Cook for 4 minutes or until the bottom turns golden brown, and then flip and cook for an additional 3 minutes, or until both sides are golden brown and the cheese is melted. Transfer to a cutting board and slice in half if desired. Repeat with the remaining tortilla and filling ingredients.
Serve cooked quesadillas with avocado crema for dipping.
Substitute black beans for pinto beans if desired.Gluten-free variation: use corn tortillas instead of flour.
This recipe originally appeared on GratefulGrazer.com.