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:

Quickview
361k Calories
22g Protein
16g Total Fat
34g Carbs
17% Health Score
Limit These
Calories
361k
18%

Fat
16g
25%

  Saturated Fat
9g
57%

Carbohydrates
34g
12%

  Sugar
2g
3%

Cholesterol
50mg
17%

Sodium
1794mg
78%

Get Enough Of These
Protein
22g
44%

Calcium
540mg
54%

Vitamin C
36mg
44%

Vitamin K
41µg
40%

Phosphorus
377mg
38%

Vitamin A
1438IU
29%

Fiber
6g
24%

Selenium
16µg
23%

Iron
4mg
23%

Manganese
0.4mg
20%

Folate
71µg
18%

Vitamin B12
0.93µg
16%

Vitamin B2
0.26mg
15%

Vitamin B1
0.2mg
13%

Zinc
1mg
12%

Vitamin B6
0.23mg
11%

Magnesium
39mg
10%

Vitamin B3
1mg
8%

Potassium
280mg
8%

Copper
0.16mg
8%

Vitamin E
0.46mg
3%

Vitamin B5
0.28mg
3%

Vitamin D
0.26µg
2%

covered percent of daily need
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