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Vegetarian Cheddar Quesadillas

  • Serving 4
  • Preparation 10
  • Cooking 20

Ingredients

  • 1 can (540 mL) black beans, rinsed and drained
  • 2 cups (500 mL) finely chopped raw vegetables (bell peppers, red onion, zucchini, etc.)
  • 1 1/2 cups (375 mL) grated L’Ancêtre Organic Cheddar
  • 1/2 cup (125 mL) chopped fresh cilantro
  • 1 tbsp Mexican chili seasoning
  • 12 small flour tortillas
  • 1 tsp vegetable oil, for cooking

For serving (optional)

  • Plain Greek yogurt
  • Salsa
  • Lime wedges
  • Fresh cilantro

Crispy, colourful and packed with flavour, these vegetarian quesadillas are a delicious way to use up leftover vegetables. L’Ancêtre Organic Cheddar melts beautifully, bringing together black beans, fresh vegetables and Mexican-inspired spices for a satisfying meal that’s perfect for sharing.

Preparation

  1. In a large bowl, mash the black beans with a fork or potato masher until roughly mashed.
  2. Stir in the chopped vegetables, cilantro and chili seasoning.
  3. Lay the tortillas on a work surface. Sprinkle a little cheddar over one half of each tortilla, add the bean mixture, then top with the remaining cheddar. Fold each tortilla into a half-moon and press gently.
  4. Heat a large non-stick skillet over medium heat and lightly brush with oil.
  5. Cook the quesadillas for 3 to 4 minutes per side, until golden brown and the cheese has fully melted.
  6. Cut into wedges and serve immediately with Greek yogurt, salsa, lime wedges and fresh cilantro, if desired.

This recipe is perfect for using whatever vegetables you have on hand. For a non-vegetarian version, substitute the black beans with cooked chicken or diced cooked meat.

Mild Cheddar

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SAQ - Aromatic and robust

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