These easy Pesto Quesadillas are filled with white beans and tomato making them a healthy vegetarian dinner recipe that only takes about 15 minutes to make!
I’m all about the quick and easy meals this summer and they’re even better when they only have 5 ingredients! My family loves cheese quesadillas so I decided to make them a little more exciting by doing pesto quesadillas with white beans and tomato. They’re perfect for summer and really easy to make!
These are kind of like caprese quesadillas but I also added in some white beans for extra protein. And, I love beans so I add them in whenever I can 🙂
What You’ll Need To Make These Quesadillas
- Tortillas – You can use whatever size and kind of tortillas you like. I just used a medium sized flour tortilla for mine and it worked great!
- Cheese – I used a shredded mozzarella cheese because I felt like it went well with the pesto and tomato theme going on, but you can use fresh mozzarella, cheddar, pepper jack, Monterey Jack, etc…
- Pesto – I’m not really a fan of store-bought pesto so I made an easy homemade one. Even when I’m not cooking a vegan meal, I still like to use my favorite vegan pesto recipe.
- Tomato – Fresh garden tomatoes would be great in this recipe! However, I didn’t have any so I just used a vine ripe tomato from the grocery store. Cherry tomatoes would be great too!
- White Beans – I’d recommend either using great northern beans or cannelloni beans. You could also use chickpeas or butter beans if you can find the firs two.
How To Make Pesto Quesadillas
Quesadillas are super easy to make! Basically, all you do is heat up a frying pan, layer your ingredients onto a tortilla, fold over and cook until cheese is melted and each side of the tortilla is browned.
Since these pesto quesadillas with white beans and tomato have more ingredients than just cheese, it’s important not to overfill them and put enough cheese in to make sure it melts enough to seal the quesadilla together.
Tops For Making The Best Pesto Quesadillas
- As I said above, don’t overfill your quesadilla. These are quesadillas and not burritos so you still want the cheese to be a star.
- Tomatoes can have lots of juice and make the quesadilla watery, so I like to take out the slimy seed part and pat the tomato slice down with a dishtowel to make sure they don’t add too much liquid. You also want to use thin sliced of tomato.
- I like to cook my quesadillas with a little butter because it adds a nice flavor and gets the tortilla really crispy. You could also use olive oil or a cooking spray, but a cooking spray won’t make the outside quite as crispy.
- You want to cook your quesadilla on low-medium heat. If you start it out with too high of heat, the outside will brown really quickly but the cheese won’t melt.
- Pre-shredded cheese in a bag usually has some type of flour in it to make the cheese not stick together so it doesn’t always melt well. It’s best to buy a block of cheese and shred it yourself if you can.