Smoky White Bean Quesadillas
1 cup white beans, rinsed and drained
1/2 cup tomatoes, chopped
1/3 cup nutritional yeast
few drops liquid smoke
garlic powder, to taste
1/2 teaspoon salt
pepper or cayenne pepper, to taste
4 whole wheat tortillas
cilantro, to garnish
salsa, to garnish
1. Blend together the white beans and tomatoes until very smooth. Add nutritional yeast, liquid smoke, garlic powder, salt and pepper. Blend again until well combined and smooth.
2. Heat a dry nonstick skillet over medium-high heat. Put a tortilla into skillet, and spread 1/2 the bean mixture on the tortilla, then top with another tortilla.
3. Cook over medium heat until crisp on one side, then flip and repeat on the other side.
4. Once it is cooked and the bean mixture is warm and gooey, remove from pan, slice into 6-8 wedges. Repeat with the other tortillas. Serve with cilantro and/or salsa.
Source of recipe: I came up with this recipe with the last little bits of things in the fridge and the last 1/3 cup nutritional yeast!
SO HOW'D IT GO?
I've made this more than once and this is a keeper. Great for parties and easy cooking Fridays. I use chickpeas (garbanzo beans) instead of white beans, and it's awesome.
We loved this! It's incredibly delicious. I added a couple of garlic cloves, some onion powder, chili powder, and cumin. It was so filling & satisfying - not to mention really easy. We both topped with salsa & avocado, and my boyfriend added Tofutti sour cream & hot sauce to his.
Also, a recipe similar to this appears in The Vegan Table (Colleen Patrick-Goudreau's new cookbook), except she uses hummus instead of white beans. I loved that recipe, but I actually like this even more, and I never would have thought to add liquid smoke! Looks like Sharway was ahead of the curve when she thought of this recipe!
This will be a new staple for us, especially for those lazy nights when we're hungry but don't feel like putting out a lot of effort. :)
These were really yummy but they seemed to lack something for my tastes. Maybe some crushed pineapple or serve it with a fruit salsa and it would be even better. The bean filling itself would be great cold on a wrap or sandwich! Thanks for the recipe:) ;)b
Very yum! A great base to which you can make plenty variations.
Amazing!
My roommate and I are both vegan and we were looking for a good quesadilla recipe.
I used chickpeas and canned tomatos made with cilantro and lime. Also added sauteed onions after putting the bean mixture onto tortilla.
Very filling! Next time I'm going to add crushed red pepper flakes... I love all things spicy :)>>>
What is liquid smoke and where can you find it? Is it essential to the recipe or do you think it'd still be good without it?
I thought the liquid smoke really "made" the recipe, but I have not tried it without.
Liquid smoke can be found in a regular grocery store, usually near the BBQ sauces and other condiments. It is made by burning wood, collecting the smoke, passing the smoke through water, and collecting the resulting condensation. This ingredient gives the "smoky" flavor in the recipe. I use smoked paprika instead and that works well too.
What is liquid smoke and where can you find it? Is it essential to the recipe or do you think it'd still be good without it?
yum, a hit with omnivores and vegans alike, and the leftover bean sauce is great for dipping veggies in! 5 stars. it reminds me of smoky hummus, though it is slightly cheesy. I used a 15 oz. can of white beans and half a 15 oz. can of diced tomatoes and that made enough for four quesadillas (8 tortillas). I added some chipotle taco seasoning to make it smokier and served it with a side of kale sauteed with the other half can of tomatoes, salt & pepper. awesome recipe, and so easy!
I'm pregnant so the idea of smoky doesn't appeal to me, but I modified the recipe by a lot and it seems pretty versatile. I simply blended some mexican seasoning, a can of drained/rinsed white beans, and a couple canned tomatoes, and spread it on one tortilla -- vegan sour cream on the other -- and cooked it like that. It was actually quite delicious and I've made it about 3 times this week. Mmmm!
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