Vegan quesadillas with chipotle and white beans are quick, tasty and easy to prepare. You can take them anytime - for lunch, dinner, as a snack or appetizer, and are super adaptable to whatever kind of veggies you like or happen to have on hand in the fridge.

They’re a great way to use up any leftover bits of veggies from a previous night’s dinner.

Of course since these are vegan quesadillas they don’t contain any cheese or even any weird, plastic-y cheese substitute, making them much lighter and healthier than traditional quesadillas.

So what have I used to bind them together? White beans!

White beans are great. Their neutral taste means you can add all manner of spices and seasonings to them and adapt them to lots of dishes.

This chipotle white bean spread is so packed with flavour with just a few simple ingredients. I’ve also found that they make a great vegan egg replacer.

Once you mash them up they’re sticky enough to hold together these quinoa meatballs without the need for egg.

So these quesadillas are as simple as slathering some chipotle white bean spread on a tortilla, sprinkling over some chopped veggies – I like to start with a sort of pico de gallo mix of tomato, pepper, onion and cilantro and add on from there (avocado is great in these to balance out the spiciness of the chipotles) – topping with a second tortilla and throwing them on a pan or grill pan to toast on each side for a couple of minutes. That’s it.

Top with your choice of sauce: red or green salsa, guacamole or, if you’ve got a few minutes, you can whip up some vegan sour cream.

If you’re having a Mexican night, you can pair these vegan quesadillas with other quick and easy Mexican-style dishes like veggie nachos.

Or if you’ve got a bit more time you can try another Mexican street food-style dish like these vegan gorditas. Yum!

Vegan Quesadillas with Chipotle and White Beans

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Vegan quesadillas with chipotle and white beans are quick, tasty and easy to prepare. You can take them anytime – for lunch, dinner, as a snack or appetizer, and are super adaptable to whatever kind of veggies you like or happen to have on hand in the fridge.

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Ingredients

• 8 flour tortillas
• 1 recipe of chipotle white bean spread (link in notes below)
• 1 tomato, chopped
• 1 green pepper, chopped
• 1 avocado, chopped
• Half a red onion, chopped
• A handful of black olives, sliced
• A bunch of fresh cilantro, roughly chopped
• Salsa or guacamole, to serve

Instructions

1. Spread some chipotle white bean dip on one side of a tortilla, sprinkle over the chopped veggies and top with a second tortilla, pressing them together. Assemble all four quesadillas in this way
2. Heat a non-stick pan or grill pan over medium heat. Toast the quesadillas on each side for a couple of minutes or until they´re crispy, using a spatula to flip them.
3. Remove to a plate and cut into four pieces. Serve with salsa or guacamole.

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 883Total Fat: 45gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 0mgSodium: 687mgCarbohydrates: 101gFiber: 18gSugar: 4gProtein: 24g

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Notes: Find the recipe for chipotle white bean dip here.