If overstuffing quesadillas with beans and cheese is wrong, we don't want to be right. This melty cheese and bean quesadilla recipe is one of our favourites - easy cheesy dinner coming right up!
Cheesy Bean Quesadilla
Product
Chipotle Cheddar
Servings
1 Serving
Total Time
25 Mins
If overstuffing quesadillas with beans and cheese is wrong, we don't want to be right. This melty cheese and bean quesadilla recipe is one of our favourites - easy cheesy dinner coming right up!
Ingredients
-
1 wedge Chipotle Cheddar
-
¼ cup non-dairy milk
- 1 tbsp pickled jalapeno brine
- 2 tbsp pickled jalapeno, chopped
- 2 tbsp cilantro, minced
- 2 tsp cornstarch
- ¼ red onion, diced
- 1 red bell pepper, diced
- 1 stalk green onion, sliced
- 1 cup romano beans (or your favourite bean)
- 1 tsp chili powder
- 1 tsp cumin powder
- 2 tortillas
Directions
- In a small saucepan over medium heat add Chipotle Cheddar wedge, non-dairy milk, and pickled jalapeno brine. Continually whisk until smooth and creamy. Whisk in chopped jalapenos and cilantro. Remove from the heat and quickly whisk in the cornstarch. Set aside.
- In a medium skillet warm a little oil over medium heat. Once warm, add onions and cook for 2 minutes until softened. Mix in the bell pepper, green onions, beans, chili powder, and cumin. Cook for an additional 3-4 minutes.
- In a medium bowl combine cheese sauce and cooked veggie bean mixture, set aside.
- Clean out the medium skillet and place back on the heat over medium-low. Add a little oil and place the tortilla on the warmed skillet. Spoon on half of the cheesy mixture and cook. Once it starts to get a little golden, fold over the side of the tortilla without the filling onto the other half to make the quesadilla. Continue until the bottom side is a deep golden brown. Flip then cook the other side until a deep golden brown.
- Repeat for second tortilla.
- Serve with a side of salsa and/or vegan sour cream.
