Quesadillas are my favorite quick dinner meals because they take less than 20 minutes to make and are so versatile. This dish is a playoff a Spanish version of a quesadilla and is filled with protein.
The smokey paprika and lemon really elevate the dish. The salsa brings a freshness to the meal. I often don't carry fresh parsley so you can leave it out or use dried parsley. The filling is so rich and creamy it pairs well with the light cherry tomato topping.
What type of White Beans should you use?
I use cannellini beans for these quesadillas because they are large in size and taste great. Cannellini beans are easy to mash up to make this mixture and are flavorful with all the spices. Cannellini beans give off a creamy taste and are high in protein. You can also use navy beans however, I like to use navy beans in soups to eat.
A few suggestions:
Make this vegan - take out the manchego cheese and add some extra salt and paprika to the filling. It will still taste delicious!
Tortilla choice - I used white flour tortillas for these because they are soft and crispy up well on the stove. You can use whole wheat tortillas for a healthier option or corn tortillas for a gluten-free option. I used an 8-inch tortilla because they are easier to handle and fits easily in a saute pan.
Assembly - a trick I use to assemble quesadillas is to prepare the filling and have it ready as I heat up the tortilla. Once one side of the tortilla is browned, I add the filling to the center of the whole tortilla and cover it with a second tortilla. I flip and let the other side brown up. Then remove from heat, add to a cutting board, and slice into serving triangles.
Smokey Pepper and White Bean Quesadillas
Serving Size: 2
Total Time: 30 minutes
Source: Recipe adapted from A Modern Way to Cook cookbook.
2 green onions
olive oil
1/2 teaspoon smoked paprika
1/4 cup cooked white beans
2/3 cup jarred roasted red peppers
1 lemon
1/2 bunch of parsley
1 3/4 ounces Manchego cheese (about 1/5 cup)
2 whole-wheat tortillas
a handful of cherry tomatoes
salt and pepper to taste
Step 1: Finely slice the green onions. Set a frying pan over medium heat and add olive oil. Add the green onions, smoked paprika and, cook for a couple of minutes, until starting to brown.
Step 2: Put the white beans into a mixing bowl and mash them with a fork. Add half of the chopped roasted red peppers into the bowl. Add half of the chopped parsley, grated lemon zest to the bowl. Add all of the manchego cheese and browned green onions. Add salt and pepper to taste in the mixture.
Step 3: To assemble the quesadilla, lay the tortilla out and spoon the red pepper mixture on one side of the wrap. Heat a frying pan and toast the quesadilla for a few minutes. Fold over one half of the wrap.
Step 4: Make the topping, chop tomatoes, and mix in remaining parsley, peppers, and juice of a lemon. Serve with the quesadilla.
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