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+ servings
spinach quesadilla on a plate with black fork, jar of pesto and cashew cream

Protein-Packed Vegan White Bean & Spinach Quesadilla

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These cheesy, creamy vegan quesadillas with white bean and spinach are flavourful, filling and take just 10 minutes to make! It’s an easy and nourishing meal for breakfast, lunch or dinner!
Course Breakfast, Dinner, Lunch
Cuisine American, Italian, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword Cashew, pesto, quesadilla, red pepper, spinach, white bean
Dietary Preference dairy free, egg free, Gluten-Free, vegan, vegetarian
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 large quesadillas


  • High Speed Blender


White Bean + Spinach Filling

  • 1 tablespoon avocado oil or extra virgin olive oil
  • 2 cups cooked white beans navy, cannelini, butter
  • 4 large handfuls baby spinach
  • 1 large red bell pepper thinly sliced
  • 1 clove garlic minced, or ½ tsp (2 mL) garlic powder
  • salt
  • freshly cracked pepper

For serving


  • If you’ve got 5 extra minutes, I highly recommend making the cashew alfredo. If you’re game, do that first!
  • Then, heat up oil in a large nonstick skillet on medium heat. Add beans, spinach, red pepper and garlic with a good pinch of salt and plenty of cracked pepper. Warm until garlic softens and spinach wilts, stirring often, about 2-3 minutes. Lightly mash beans with back of spatula so they won’t roll out of your quesadilla! Remove from heat.
  • Spread tortillas with pesto along one side. Divide vegetable mixture over pesto, then sprinkle with cheese and drizzle with alfredo, if using. In the same pan, give it a quick wipe and then warm over medium heat until tortilla is golden and cheese is melty, about 1-2 minutes a side. Hot tip: place another smaller skillet over the quesadilla while it cooks to make them crispier!


Looking for a single serving quesadilla? Let me do the quick math for you, it’s, well, one of most everything (ha!) plus ½ cup white beans, ¼ red pepper and ¼ cup of cheese/cashew cream.