Description
This recipe features golden, crispy flour tortillas filled with a savory mixture of tender white beans, rich tomato sauce, and melted cheese. Each quesadilla is pan-fried to achieve a perfectly browned exterior, offering a satisfying crunch with every bite. The warm, hearty filling is complemented by a fresh topping of diced tomatoes, vibrant parsley, and a cool, creamy drizzle, creating a balanced and flavorful meal.
Ingredients
- 4 large flour tortillas (8–10 inch)
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/2 cup tomato sauce or salsa
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup finely diced red onion (optional)
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
- 2 tablespoons olive oil or vegetable oil
- For serving:
- 1/4 cup diced fresh tomatoes
- 2 tablespoons chopped fresh parsley or cilantro
- 1/4 cup sour cream or plain Greek yogurt
Instructions
- In a medium bowl, combine the rinsed and drained white beans, tomato sauce, diced red onion (if using), minced garlic, ground cumin, chili powder, salt, and pepper. Mash about half of the beans with a fork or potato masher to create a creamier texture while leaving some whole for substance.
- Heat 1 tablespoon of oil in a large non-stick skillet over medium heat.
- Lay one tortilla flat in the skillet. Sprinkle half of the shredded cheese over one half of the tortilla. Spoon about a quarter of the bean mixture over the cheese.
- Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted.
- Remove the cooked quesadilla from the skillet and set aside. Repeat the process with the remaining tortillas, bean mixture, and cheese, adding more oil to the skillet as needed.
- Once all quesadillas are cooked, slice them in half or into wedges. Serve immediately, garnished with fresh diced tomatoes, chopped parsley or cilantro, and a drizzle of sour cream or Greek yogurt.
Notes
For an extra layer of flavor, consider adding a pinch of smoked paprika to the bean mixture.
If you prefer a spicier kick, a dash of your favorite hot sauce or a pinch of cayenne pepper can be added to the bean filling.
These quesadillas can also be cooked in an air fryer at 375°F (190°C) for 6-8 minutes, flipping halfway, until golden and crispy.
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450
- Fat: 20g
- Carbohydrates: 50g
- Protein: 18g