Live it up! Besides the tortillas, isn’t a quesadilla usually made with cheese? Cheese and prawns, or, cheese and chicken are what one usually expects from a quesadilla. So, O.K., I did compromise by adding a little cream cheese to the recipe, I admit it! However, my intention was to devise the most delicious and super healthy quesadilla with mostly beans and vegetables. For those that are dairy intolerant, you can even eliminate the cream cheese! But, for the rest of us, here’s one way to serve a game day snack that will garner lots of compliments. You don’t even have to tell anyone it’s super healthy. Just go ahead and let them live it up with Superbowl “indulgences”!
Creamy, Crispy "no-cheese" Vegetarian Quesadillas
Prep time
Cook time
Total time
This tastes like an indulgence, even though it's not!
Author: Linda Davis
Recipe type: Snack, brunch, lunch,
Cuisine: Californian
Serves:: 4
Ingredients:
- 2 (15oz.) cans Black beans, rinsed and drained
- 1 (15oz.) can Sweet Corn Kernels, rinsed and drained
- 4 Plum Tomatoes, cored, chopped
- 2 T Fresh Cilantro, chopped
- ¼ t Chili Powder
- ½ t Cumin
- 4 ripe Avocados, 1 reserved as garnish
- 3 T Fresh Lime juice, divided
- 2 (15oz.) can Chili Beans, rinsed and drained and mashed coarsely
- ¼ C Philadelphia brand Whipped Cream Cheese
- ½ t Lawry’s Seasoning salt
- 1 C Fresh baby spinach leaves
- Salt and pepper, to taste
- 8 (10”) Flour tortillas
Directions:
- Heat oven to 175 degrees.
- In a large bowl, combine black beans, corn, tomatoes, cilantro, chili powder, cumin, 2 tablespoons lime juice, salt and pepper, to taste.
- Set aside.
- In another bowl, mash 3 avocados, add 1 tablespoon of lime juice, and salt and pepper, to taste.
- Set aside.
- In another bowl, combine coarsely mashed chili beans, cream cheese, Lawry’s Seasoning salt, salt and pepper, to taste, and stir until well mixed.
- In a 10”-12” skillet sprayed with cooking spray, over medium-high heat, lay down 1 tortilla.
- Immediately spread ¼th over it with the mashed beans and cream cheese mixture, then ½ Cup of the corn mixture, followed by ¼th cup of the baby spinach, then spread the mashed avocado over the spinach.
- Top with another tortilla and gently press with a large spatula to an even layer.
- Check the underside by holding up the edge of the quesadilla to see if its golden browned, after about 3 minutes.
- When it’s ready, very quickly and carefully, turn the whole quesadilla over to brown the other tortilla side.
- When that side is golden browned, side onto a cutting board and cut into quarters.
- Place on a parchment lined baking sheet to keep warm until three other quesadillas are ready to serve.
- Place quesadillas on individual plates or a stack them on a large warmed platter and garnish with slices of the reserved avocado.
