I’d love to call these quesadillas, but since queso means cheese the name hardly seems accurate if you remove said dairy product. And “Cheeseless Quesadilla” just sounds kind of sad.
It’s hard to make a vegan version of something that is pretty much entirely comprised of cheese, but this is my approximation. Does it taste like a quesadilla? No, not really. Does it taste yummy and mexican-y and can you dip the slices into salsa or guacamole? Si!
So first, go make my Defried Beans recipe. It’s cool, I’ll wait. Once you’ve got that done you can make these Burritadillas in about 15 minutes or so, perfect for lunch or a quick dinner.
I happened to be using leftover beans from the fridge, so I heated them up in a small pot on one burner and conveniently, wilting spinach & then heating corn took about the same amount of time in a small skillet. Yay multitasking!
Once you have your warm beans, spinach & corn ready, just spread a few spoonfuls of beans on two tortillas, add your fillings, and slap them together like a sandwich.
Throw it into that same hard-working skillet until brown on both sides, cut into quarters, and enjoy!
- 2 Whole wheat tortillas
- 1 c. Defried Beans
- 6-10 Spinach leaves
- 1/4 c. Corn (frozen or fresh)
- 1/4 c. Salsa