A Pinto Bean and Greens Quesadilla is sure to be a family favorite. Full of plant-based whole foods nutrition in one package! They can also be prepared in advance and refrigerated for a quick meal on a week-day.
Pinto Bean and Greens Quesadilla [Vegan]
For the Quesadilla:
- 1 tablespoon avocado oil
- 1/2 cup onions, diced
- 1/2 cup peppers, diced
- 2 large garlic cloves, minced
- 1/2 cup frozen corn (or from cob)
- 1 14 ounce can organic pinto beans (1 1/2 cups cooked)
- 1/4 cup salsa
- 1/4 cup vegetable broth
- 8 ounces baby kale, Swiss chard or spinach, roughly chopped
- 8 6 inch tortilla shells
- 2 avocados
- 1/2 lime, juiced
For the Seasoning:
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
For the Bean Mixture:
- Mix all seasoning ingredients in a small bowl; set aside.
- Measure corn into a bowl and set aside.
- Open a can of pinto beans. Drain and rinse them in a colander. Add them to a bowl and mash them with a fork until the beans are roughly mashed.
- Wash, dry, and roughly chop greens into bite-sized pieces.
- Heat a large frying pan over medium heat. Add avocado oil and heat for about a minute.
- Add onions, peppers, and garlic. Sauté for 5 to 7 minutes, stirring often. Onions should be soft and slightly browning.
- Add corn, beans, and spice mixture. Cook, stirring frequently, for about a minute to enhance the flavor of the spices.
- Add the salsa, vegetable broth, and greens. Stir to combine.
- Cover the pan with a lid, reduce heat to medium-low and cook gently until the greens are wilted (up to 5 minutes). Check and stir the mixture a few times to ensure it doesn't burn.
- The moisture should be evaporated and the mixture should be a nice soft paste. If not, continue to cook for a minute or two more, uncovered.
- Turn off the heat and set aside.
For the Avocado Mash:
- Scoop out the flesh of the avocados into a bowl and mash them. Squeeze the lime into the bowl and stir to combine. Set aside.
For the Quesadillas:
- Set all the tortilla shells onto a clean countertop in groups of two.
- Divide the avocado mixture into 4 servings and spread 1 serving on each of 4 shells (about 2 tbsp each).
- Divide the bean mixture into 4 servings (about 1/2 cup each) and spread onto the other 4 shells.
- Place one of the shells with avocado on top of a shell with the bean mixture and gently push together.
- Heat a grill pan frying pan over medium heat and brush with a little avocado oil. Add a quesadilla and cook for a couple of minutes. Turn over a cook for a few minutes on the other side. You want the outside to be a little crispy and the inside to be warmed through.
- You can also use a panini press or bake them in an oven on about 375°. If you bake them, they will not be as crispy.
- Place the quesadilla on a cutting board and cut into 4 equal pieces. Each quesadilla is typically one serving per person.