White Bean Quesadillas
Need a lacto ovo vegetarian hor d'oeuvre? White Bean Quesadillas could be an outstanding recipe to try. This recipe makes 5 servings with 362 calories, 22g of protein, and 16g of fat each. For $1.94 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from Food Fanatic has 13 fans. A mixture of ground cumin, lemon juice, shredded mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 68%, this dish is good. Try White Bean, Kale & Tomato Quesadillas, Smashed white bean and kale quesadillas with creamy bbq dip, and Bean Quesadillas for similar recipes.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
14 ounces cannellini beans, cooked or canned
1/4 teaspoon cayenne pepper
5 burrito-sized flour tortillas
2-3 fresh basil leaves, chopped
1 small clove garlic
1/4 teaspoon ground cumin
1 tablespoon lemon juice
1/3 cup chopped onion
1 sprig fresh oregano
1 1/4 cups pecorino romano cheese, shredded
12 ounces roasted red peppers
2 tablespoons minced shallot
1 1/4 cups mozzarella cheese, shredded
2 tablespoons sour cream
1 1/4 cups chopped spinach
Equipment:
food processor
bowl
frying pan
Cooking instruction summary:
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, 1/4 cup chopped spinach, 1/4 cup pecorino, 1/4 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.
Step by step:
1. In a food processor, combine the beans, garlic, lemon juice oregano, and cumin. Blend until smooth.
2. 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.
3. Spread 3 Tablespoons of the bean spread on half of the tortilla. Top with 1 Tablespoon of onions, 1/4 cup chopped spinach, 1/4 cup pecorino, 1/4 cup mozzarella.Fold over the tortilla.
4. Heat the folded tortilla over medium high heat in a large skillet. Flipping once, cook until lightly browned and crispy on both sides.
5. Cut into pieces and serve with the roasted red pepper dip.
Nutrition Information:
covered percent of daily need
