White Bean Quesadillas are a great alternative to grilled cheese. Italian, Mexican, and incredibly good!
Have I ever told you how much I love Mexican food? We probably have Mexican, or some twist on Mexican, at least three times a week. A big batch of cooked black beans would never go to waste in this house! We’ll mix them into anything from spicy black bean burgers to black bean brownies.
This week I decided it was time to take a break from black beans, so I cooked up a big batch of cannellini beans instead. I usually like to put my cannellini beans in soup but it is definitely not soup weather!
No, I was craving something Italian. I love Italian food, but it doesn’t get made as much since most vegetarian Italian is too carb heavy. I’m not a fan of adding beans to my pasta dishes either. So I thought, “what can I do with my beans and still satisfy my craving for Italian taste?”
Then I remembered my black beans, and I decided to create the perfect Italian-Mexican twist. White bean quesadillas with spicy roasted red pepper dip!
These white bean and spinach quesadillas are easy to make and a healthier Italian vegetarian option than pizza or pasta. They make a great appetizer or lunch too.
A mix of beans, spinach, onions, Italian herbs and cheeses form the tasty filling for the tortillas. These flavors just wouldn’t be right with regular salsa, but a side of roasted red peppers blended with some spice makes the perfect complementary dip. The best part is that it only takes a few minutes to make!
If you are looking for a twist on regular quesadillas, you need to try these.
So what are your waiting for? Make these quesadillas today! If you can’t get enough of quesadillas, you might want to also check out these spicy tofu quesadillas.
I first shared this white bean quesadillas recipe on Food Fanatic so be sure to visit it there along with my other recipes.
- 14 ounces Cannellini Beans, Cooked or canned
- 1 small clove Garlic
- 1 tablespoon Lemon Juice
- 1 sprig Fresh Oregano
- ¼ teaspoon Ground Cumin
- 12 ounces Roasted Red Peppers
- ¼ teaspoon Ground Cayenne Pepper
- 2 tablespoons Minced Shallot
- 2 tablespoons Sour Cream
- 5 Burrito-Sized Flour Tortillas
- 2-3 Fresh Basil Leaves, Chopped
- ⅓ cup Chopped Onion
- 1 ¼ cups Chopped Spinach
- 1 ¼ cups Pecorino Romano Cheese, Shredded
- 1 ¼ cups Mozzarella Cheese, Shredded
- In a food processor, combine the beans, garlic, lemon juice oregano, and cumin. Blend until smooth.
- Add salt and pepper to taste and set the bean mixture aside in a separate bowl.
- Rinse out the food processor and combine the roasted red peppers, cayenne, shallots and sour cream in it. Blend until smooth. Salt to taste.
- Spread 3 Tablespoons of the bean spread on half of the tortilla. Top with 1 Tablespoon of onions, ¼ cup chopped spinach, ¼ cup pecorino, ¼ cup mozzarella.
- Fold over the tortilla. Heat the folded tortilla over medium high heat in a large skillet. Flipping once, cook until lightly browned and crispy on both sides.
- Cut into pieces and serve with the roasted red pepper dip.
Nutrition Information:Yield: 5 servings Serving Size: 1 quesadilla
Amount Per Serving: Calories: 806Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 75mgSodium: 1637mgCarbohydrates: 92gFiber: 17gSugar: 10gProtein: 41g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.