Have I ever told you how much I love Mexican food? We probably have Mexican, or some twist on Mexican, at least three times a week. A big batch of cooked black beans would never go to waste in this house! We’ll mix them into anything from tacos to Mexican-style stir fry.
This week I decided it was time to take a break from black beans, so I cooked up a big batch of cannellini beans instead. I usually like to put my cannellini beans in soup but it is definitely not soup weather!
No, I was craving something Italian. I love Italian food, but it doesn’t get made as much since most vegetarian Italian is too carb heavy. I’m not a fan of adding beans to my pasta dishes either. So I thought, “what can I do with my beans and still satisfy my craving for Italian taste?”
Then I remembered my black beans, and I decided to create the perfect Italian-Mexican twist. White bean quesadillas with spicy roasted red pepper dip! These white bean and spinach quesadillas are easy to make and a healthier Italian vegetarian option than pizza or pasta. They make a great appetizer or lunch too.
A mix of beans, spinach, onions, Italian herbs and cheeses form the tasty filling for the tortillas. These flavors just wouldn’t be right with regular salsa, but a side of roasted red peppers blended with some spice makes the perfect complementary dip. The best part is that it only takes a few minutes to make!
If you are looking for a twist on regular quesadillas, you need to try these. Or if you just want a lunch alternative to grilled cheese sandwiches, these quesadillas are just as good.
Believe it or not, I even had a seven-year-old asking for more!
So what are your waiting for? Make these quesadillas today! If you can’t get enough of quesadillas, you might want to also check out these s’mores quesadillas for a dessert treat.