Meatless Quesadillas

posted by 6 years ago

8 gluten free flour or corn tortillas

1 15-oz. can Pinto beans, rinsed and drained

1/2 cup part-skim ricotta cheese

1/2 red bell pepper, diced

1 plum tomato, diced

1/2 sweet white onion, sliced thin

1 ½ c. shredded Monterey Jack cheese (6 ounces)

So Delicious® Coconut Milk Yogurt-Plain


Lay out 4 tortillas on a flat surface. In a bowl, mash together beans and ricotta cheese. Spread some on each of the tortillas. Scatter Monterey Jack cheese, diced peppers, onion and tomatoes on top of the bean-cheese spread, and cover with the remaining 4 tortillas. Spray a 10-inch skillet with nonstick spray and cook over a medium heat. Cook the quesadillas, one at a time, for 3 to 5 minutes per side, or until the tortilla begins to brown and become crisp. Cut each quesadilla into quarters and serve with yogurt, diced jalapeño peppers or salsa. (Serves: 4)

tags:  yogurt, turtle mountain, vegetarian, quesadillas, easy
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