Protein-Packed Vegan White Bean & Spinach Quesadilla
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!
Servings: 4 large quesadillas
Equipment
- High Speed Blender
Ingredients
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
- 4 large gluten free or whole grain tortillas
- 4 tablespoons your favourite vegan pesto
- 1 cup shredded vegan cheese or cashew alfredo (or both!)
Instructions
- 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!
Notes
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.