Go Back
Quesadillas have long been celebrated as a versatile staple in many kitchens around the world. Whether stuffed with cheese, meats, or a variety of vegetables, they cater to a multitude of tastes and dietary preferences. Among the myriad of quesadilla recipes, the Roasted Garlic White Bean Quesadilla Wedges stand out as a unique and flavorful vegetarian option that not only satisfies the palate but also offers a wealth of health benefits.

Roasted Garlic White Bean Quesadilla Wedges

Discover the deliciousness of Roasted Garlic White Bean Quesadilla Wedges, a unique vegetarian option that elevates your mealtime with rich flavors and health benefits. This recipe combines roasted garlic with creamy white beans, creating a satisfying filling packed with protein and fiber. Easy to make and customizable, these quesadilla wedges are perfect for lunch or a delightful snack. Enjoy a gourmet experience at home with this nutritious dish that will keep you coming back for more!
Print Recipe Pin Recipe

Ingredients
  

1 head of garlic

1 tablespoon extra virgin olive oil

1 can (15 oz) white beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt (adjust according to taste)

1/4 teaspoon freshly ground black pepper

1 tablespoon lemon juice

1 cup shredded cheese (such as mozzarella or Monterey Jack)

4 large flour tortillas

Fresh cilantro leaves, for garnish

Salsa or guacamole, for serving (optional)

Instructions
 

Roast the Garlic:

    - Preheat your oven to 400°F (200°C).

      - Carefully slice the top off the head of garlic, exposing the individual cloves. Drizzle the exposed cloves with olive oil and wrap the entire bulb in aluminum foil.

        - Place the wrapped garlic in the preheated oven and roast for approximately 30-40 minutes, or until the cloves become golden and soft to the touch. Remove from the oven and allow it to cool slightly.

          Prepare the Bean Mixture:

            - In a medium-sized mixing bowl, combine the drained white beans with the roasted garlic cloves (squeezed out of their skins).

              - Add in the ground cumin, smoked paprika, salt, black pepper, and lemon juice.

                - Using a fork or a potato masher, mash the mixture until it reaches a mostly smooth consistency, while still retaining some texture for added bite.

                  Assemble the Quesadillas:

                    - Heat a large skillet over medium heat. Place one tortilla in the skillet and spread half of the bean mixture evenly over it, leaving about a 1/2-inch border around the edges.

                      - Top the bean mixture with half of the shredded cheese, then place a second tortilla on top, pressing down gently.

                        Cook the Quesadillas:

                          - Cook the quesadilla for about 3-5 minutes, or until the bottom tortilla turns golden brown and the cheese begins to melt. Carefully flip the quesadilla using a large spatula and cook the other side for an additional 3-5 minutes until it is golden and crispy.

                            - Once done, remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges.

                              Serve:

                                - Repeat the assembly and cooking process with the remaining tortillas and filling.

                                  - Serve the quesadilla wedges hot, garnished with fresh cilantro leaves, alongside salsa or guacamole for dipping.

                                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: Approximately 4-6 wedges per quesadilla

                                      Presentation Tips: For an appealing presentation, arrange the quesadilla wedges on a serving platter, scattering cilantro leaves around the edges, and serve with small bowls of salsa and guacamole for a colorful, inviting plate.