Bean and Salsa Quesadillas Recipe | Vegetarian Times Skip to main content

Bean and Salsa Quesadillas

Salsa and roasted red peppers are blended together with cooked beans to make a smooth, rich quesadilla filling.



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1½ cups cooked pinto or black beans, or 1 15-oz. can beans, rinsed and drained
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½ cup prepared salsa
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3 oz. reduced-fat cream cheese (6 Tbs.)
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¼ cup jarred roasted red peppers, rinsed, drained, and chopped
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2 green onions, chopped (¼ cup)
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2 Tbs. chopped cilantro
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4 8-inch whole-wheat or multi-grain tortillas


1. Blend beans, salsa, cream cheese, roasted peppers, green onions, and cilantro in blender or food processor until mostly smooth.

2. Spread 1/2 cup filling on one half of each tortilla, leaving 1/2-inch border around edges. Fold over tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)

3. Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.

Nutrition Information: 

12 g
Total Fat: 
9 g
Saturated Fat: 
4 g
43 g
16 mg
664 mg
10 g
2 g
Serves 4

Comments on this Recipe

What size jar of roasted red peppers? Better yet-also list a weight or amount for that ingredient. Thanks!

I just realized I misread the recipe and there IS a measurement amount. Sorry for the earlier comment.