My Veggie Chef

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.


  • Artichokes
  • Daiya Vegan Cheese
  • Flour Tortillas
  • Garlic Powder
  • Italian Seasoning
  • Marinara Sauce
  • Pepper
  • Salt
  • Tomatoes
Cook Time
10 min
Pairs With
White Wine Red Wine
Good To Have
Salt Pepper
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. 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.
  3. 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.
  4. 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
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