No-Queso Quesadillas

Give your little ones a protein-packed treat with this veganized Quesadilla.

Tahini and cumin give this Mexican classic a distinctively delicious taste. 

Makes 3 quesadillas

What You Need:

1 can black beans, rinsed and drained
2 tablespoons tahini
1 to 2 cloves garlic
2 tablespoons lime juice
1 teaspoon sea salt
1/2 teaspoon cumin
1/4 cup water
2 whole wheat flour tortillas
1 tablespoon olive oil or vegan margarine

What You Do:

  1. In a food processor, blend black beans, tahini, garlic, lime juice, sea salt, cumin and water until smooth and spreadable. Add a tablespoon more water at a time if the mixture is too thick.
  2. Spoon 1/3 cup of bean mixture onto one half of the tortilla. Fold over other half of tortilla to make a half-circle.
  3. In a non-stick pan over medium heat, dry fry quesadillas until browned on one side. Flip and brown again. Or, melt one tablespoon oil or margarine onto the pan over medium heat, fry until golden brown, flip, and repeat on opposite side.
  4. Allow to cool for a few minutes. Using a pizza cutter, slice into thirds or quarters. Store in the refrigerator for up to 3 days. Serve with avocado slices or chipotle mayo.
Photo credit: health.com 
 Comments

More Recipes

Vegan Shawarma Sandwiches

You'll love this savory soy-free shawarma topped with a tangy tahini sauce.
Read More »

Grilled Vegetable Pizza

Celebrate the final days of summer with perfectly grilled vegan pizza.
Read More »

Homemade Marinara Sauce

Pasta’s perfect partner doesn’t get better than this family recipe.
Read More »

Chocolate Chip Cookie Dough Mini-Muffins

The classic cookie gets a healthy makeover with these muffins.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »