White Bean Quesadillas with Marinara Dipping Sauce
Creamy beans, tart sun-dried tomatoes, tender artichokes, and Daiya vegan cheese are tucked into tortillas and grilled to perfection. Served with marinara sauce for dipping.
- Daiya Vegan Cheese
- Flour Tortillas
- Garlic Powder
- Italian Seasoning
- Marinara Sauce
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- Defrost 24 hours in refrigerator.
- Heat a large skillet over medium heat. Add bean mixture and cook until beans are hot, about 5 minutes. Mash the beans with a fork or potato masher. Remove beans from skillet and set beans aside.
- Wipe out skillet and heat over med/high heat. Add a tortilla to the skillet, spread with 1/2 of the bean mixture, 1/2 of the tomato/artichoke mixture, and 1/2 of the Daiya cheese. Top with another tortilla and press down.
- Cook until bottom tortilla is lightly browned, about 2 minutes. Flip and cook 2 more minutes. Remove from skillet and repeat with remaining tortillas. Cut quesadillas into wedges and serve with warmed marinara sauce (warm on stovetop or in microwave).
- White Wine
- Red Wine