Makes 2 quesadillas

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: lunch
  • Cuisine: fusion

Ingredients

  • 15 oz can great northern White beans ch ask black pr pinto beans. (15 oz or about 1.5 cups cooked or other beans of choice su)
  • 1/4 tsp salt or to taste

2 tsp taco seasoning for 1 can of beans:

  • 1/2 tsp cumin powder
  • 1/4 tsp each of garlic powder (onion powder, smoked paprika, chipotle pepper powder, black pepper)
  • 1/2 tsp each of oregano and parsley
  • 1/2 tsp red chile powder (optional or to taste)

For the quesadilla:

  • 1/2 red bell pepper chopped
  • fresh salsa or chopped tomato (red onion and cilantro)
  • salt and pepper
  • daiya pepper jack or homemade pepper jack shredded
  • Tortillas

Method

  1. Wash and drain the beans. Toss the beans with the spices and salt in a bowl and keep aside.
  2. Chop up the veggies. Brush a little oil on the tortilla on one side and place on the grill. top with the spiced beans and red bell pepper. Make fresh salsa with a ripe tomato, red onion, cilantro and green chili chopped and mixed with a pinch of salt, pepper and lemon juice. Or just slice up the tomatoes, onion and cilantro and top the spiced beans. sprinkle a little salt and pepper. top with vegan pepper jack shreds. Top with another tortilla or fold. Grill until the cheese melts.
  3. Serve hot with a dash of chipotle sauce or hot sauce.
  4. Variations:
  5. Make it into a pizza/ open faced quesadilla by baking it for 10-12 minutes at 425 degrees F / 220ºc, like this BBQ chickpea tortilla Pizza.
  6. Or saute the white beans for 5 minutes on stove top and make it into a wrap.
  7. Use other beans or chickpeas.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.