Vegan Smashed White Bean Quesadillas

• Vegan

• Produce

  • 1 4 cup diced red onion (about 1/4
  • 1/2 Avocado, ripe
  • 1 (15-ounce can Cannellini beans
  • 2 tbsp Cilantro, fresh
  • 1/4 cup Tomato

• Condiments

  • 1 tbsp Cayenne pepper hot sauce
  • 1 Salsa or additional hot sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive or vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 2 (8-inch flour tortillas, medium

Found on ohmyveggies.com

Description

Ingredients

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 tablespoon cayenne pepper hot sauce (or more, for extra heat)
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 2 medium (8-inch) flour tortillas
• ½ ripe avocado, sliced
• ¼ cup diced red onion (about ¼ of a medium onion)
• ¼ cup diced tomato (about 1 small Roma tomato)
• 2 tablespoons fresh cilantro
• Olive or vegetable oil, for grilling
• Salsa or additional hot sauce, for serving

Directions

• Place cannellini beans into a medium bowl and mash with a fork or potato masher, leaving the mixture as chunky as you like. Stir in hot sauce and cumin, then season with salt and pepper to taste.
• Divide bean mixture among tortillas, spreading in an even layer over each. Divide avocado slices over half of each tortilla, then sprinkle with tomato, onion, cilantro, and optionally a bit more hot sauce, salt and pepper. Fold tortillas closed.
• Lightly oil the bottom of a large skillet and place over medium heat. Arrange quesadillas in the skillet, and if your skillet has a lid, use it to cover them, as this will help the fillings get nice and warm. Cook until crisp and lightly browned on bottoms, about 4 minutes. Gently flip and cook about 4 minutes more, until browned on opposite sides.
• Remove quesadillas from the skillet and slice, if desired. Serve with salsa, hot sauce, or your favorite quesadilla toppings.