White Bean and Avocado Quesadillas
The creaminess in these quesadillas come from the smashed white beans and avocado. Tinned white beans are rinsed and smashed with some garlic, lime juice and chopped cilantro. A Dempster’s® Ancient Grains 7” Tortilla is smeared with the white beans and sliced avocados are layered on one half. Thinly sliced red onion is scattered on top along with a touch of salsa. The quesadilla is folded in half and pan seared until crispy. Serve with additional salsa and your favourite vegan sour cream.
Ingredients
- 4 Dempster’s® Ancient Grains 10” Tortillas
- 1 can (19 oz) white beans, drained and rinsed
- 1/4 cup (60 mL) finely chopped fresh cilantro
- 2 tbsp (30 mL) lime juice
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) each salt and pepper
- 1 ripe avocado, halved, pitted, peeled and sliced
- 1 1/4 cups (300 mL) tomato salsa, divided
- 4 thinly sliced red onion rounds, separated
- 2 tbsp (30 mL) olive oil
- 1 cup (250 mL) vegan sour cream, for serving
Directions
Smash white beans with potato masher.
Stir in cilantro, lime juice, garlic, salt and pepper.
Spread over half of each tortilla; top each with avocado slices, 1 tbsp (15 mL) salsa and red onion round.
Fold tortilla over to enclose filling.
Brush half of the oil over bottom of large skillet set over medium heat; in four batches, cook quesadillas for 2 to 3 minutes per side or until golden brown and filling is heated through, brushing with remaining oil as needed.
Cut each quesadilla into 3 wedges.
Serve with vegan sour cream and remaining salsa.
Made With
