Wednesday, January 19, 2011

Quesadilla Surprise

I've found that many recipes can be vegan-ized and taste just as good (if not far better) than their dairy-filled counterparts.

And meatballs have a lovely vegan twin called Bean Balls.

I've even been known to vegan-ize Southern favorites like seasoned collard greens.

However, when it came to quesadillas, I felt certain I would never taste a vegan version I liked as well as its cheesy twin. Let's face it: quesadillas were designed for cheese-lovers. That gooey cheddar, sandwiched between two halves of a tortilla shell, is the hallmark of the dish.

Then Sunday, January 16, 2011 came into my life. The day brought a garlicky, cheese-less, roasted corn quesadilla, and it laughed in my fearful face.

I know, I know: A bit melodramatic. Truthfully, Adam was feeling creative in the kitchen and he wanted to surprise me with Sunday dinner...using only ingredients we had on hand (and needed to use up). The result was Garlicky White Bean and Roasted Corn Quesadillas.

Thus, this week I've become a believer in not just cupcakes, but also in cheese-less Mexican food.

Don't get any ideas though. I don't intend to pass up the queso next time we head to Black Bear for dinner.

Garlicky White Bean and Roasted Corn Quesadillas
(an Adam original)

The deliciously flavorful white bean dip serves as a binding agent and cheese stand-in for this vegan take on a Mexican favorite. You may never go back to the dairy-filled version again.

  • a dash of olive oil
  • 1 cup frozen corn kernels
  • 1 large onion, diced
  • Roma tomatoes, diced
  • 1 recipe for Garlic & Pine Nut Bean Dip (except we didn't have fresh parsley or pine nuts, so we just left 'em out!)
  • Tortilla shells
  • Fresh spinach, salsa, and diced avocado for topping

1) Heat a dash of olive oil in a skillet over medium heat. Add corn and cook until lightly browned, about 5 - 10 minutes. Add onion and cook until softened.

2) To prepare quesadillas, generously spread tortilla shell with bean dip. Top one half of the shell with the roasted corn mixture and diced tomatoes. Fold in half. Heat a little olive oil in the same skillet, and cook quesadilla on one side until golden brown (about 3-4 minutes). Flip and cook until other side is lightly browned. Serve with chopped spinach, avocado, and salsa.


  1. YES! of course! This will give me a break from my black bean quesadillas! Thanks love =)

    Jenn @ Peas & Crayons

  2. YUMMMM. Ok I dont know why but I havent had a dilla in sooo long!! What on earth is wrong with me? Especially since I am a cheese LOVER. Like way too much so lol

  3. It just hit me that you were vegan? I have not had quesadillas in a long time, but I do love Spanish, and Mexican dishes.

  4. Oh yes...I would take this over a regular quesadilla any day of the week! I find all of that cheese to be far too greasy for my stomach. This looks and sounds so much better. Thank you for sharing this delicious mexican eat with me. I hope that tomorrow brings you joy!

  5. I'm a super cheese fanatic, but can imagine how tasty these are. The garlicky beans would make me forget the absence of cheese. Nicely done, Adam!

  6. Sounds delish! I will definitely try this...I don't know why I haven't used white beans in my ques yet!
    I also agree that the vegan versions of foods are way better than the original (including the way I feel after I eat!).

  7. This sounds kinda sorta completely AMAZING!!!!

  8. oh I've done this before with quesadillas! Although I still add a little cheese, not nearly as much with a thick bean filling! such flavor! I will have to try this!

  9. These quasadillas sound perfect! I love garlic so bring it on :-)

  10. I love the gooey cheese too, but I don't think I'd miss it with that yummy garlicky bean dip! Yum! :)

  11. Quesadillas are definitely the source of all that is Right and Good.

    I love that you did these with beans instead of fake cheese. And Trader Joe's has definitely turned me on to roasted corn lately. SO delish!

  12. Wowee--make sure to tell Adam to develop more recipes for your blog in the future--I've been looking for a light on the cheese quesadilla. But cheeseless sounds even better :-) Have a fabulous weekend!