15 oz. Can White Beans, Rinsed and Drained
1 Medium Tomato, Chopped
1-2 Cloves Garlic, Chopped
1/3 C. Nutritional Yeast
1 t. Cayenne Pepper
5 oz. Frozen Spinach, Thawed
8 Medium-Large Tortillas
Large Frying Pan
Blend together white beans, tomato, garlic, nutritional yeast and cayenne pepper until very smooth. Stir in spinach.
Heat a dry nonstick frying pan or skillet over medium heat. Put a tortilla into the pan and spread ¼ of the bean mixture on the tortilla. Top with another tortilla.
Cook over medium heat until crisp on one side, then flip and repeat on the other side. Cook until golden brown on each side. Remove and slice into wedges (like a pizza). Repeat with the other tortillas.
Serve with guacamole and salsa.
I find these don’t make the best leftovers. They get a little mushy instead of the fresh crispy tortilla taste. If you don’t want to eat four servings at once, go ahead and mix up all the middle quesadilla filling but then only cook one, two or three quesadillas. The middle filling will keep well in the fridge for a couple days so you’ll have it ready for making more the next night.
Prep and Cooking Time: 20 minutes