These Sun-Dried Tomato Quesadillas are packed with white beans and broccoli and come together in just 30 minutes! They’re easy to make and great for lunch or dinner.
*This Sun-Dried Tomato Quesadilla Recipe was originally part of my 30 Minute Dinner Challenge. If you’re interested in joining my new challenge, sign up here!
Who else loves quesadillas?! They’re great because they’re easy to make and don’t require too many ingredients. We always have tortillas and cheese in the refrigerator so we whip them up a lot. Today I’m sharing a new and exciting quesadilla recipe that I think you are going to love. These Sun-Dried Tomato Quesadillas with White Beans and Broccoli taste a lot like pizza but they’re healthier!
Ok, the filling for these quesadillas might not look the prettiest but I promise that it’s super tasty! I’ve recently starting cooking with sun-dried tomatoes more and they add so much flavor to your dishes.
Sun-Dried Tomato Quesadilla Recipe Ingredients
- Sun-Dried Tomatoes – I like to use the sun-dried tomatoes that are packed in oil because I think they have so much more flavor than the dry packaged ones. However, I do like to drain the oil and give them a little rinse so they don’t add too much extra oil to the recipe.
- White Beans – I used white beans because they are mild in flavor and I feel like they go well with the tomato and broccoli. You could use another type of bean if you like though.
- Broccoli – I steamed a handful of fresh broccoli florets but frozen broccoli that has been thawed would work great too.
- Cheese – You can use either dairy cheese or vegan cheese. I used a mixture of mozzarella and Monterey Jack cheese.
- Tortillas – Any kind of tortillas will work!
TIPS FOR MAKING THE PERFECT QUESADILLA
Quesadilla are really easy to make and hard to mess up, but I do have a few tips to make the perfect sun-dried tomato quesadilla!
- Don’t overfill your quesadilla – I feel like a super thick quesadilla is more like a burrito. When making a quesadilla that has more than just cheese in it, I like to go light on the additional filling and a little heavier on the cheese.
- Cook your quesadilla over low-medium heat – I’ve found that if your pan is too hot your quesadilla will brown quickly on the outside but won’t be done on the inside. You want the cheese to be completely melted by the time the outside is browned.
- Cook your quesadilla in butter – This is just a personal preference but I find that cooking the quesadilla in butter, rather than oil, gives it so much more flavor and makes the outside crisp up really nicely.
Enjoy more Vegetarian Quesadilla Recipes below!Print
These Sun-Dried Tomato Quesadillas are packed with white beans and broccoli. They have so much flavor and they’re easy to make!
- 1 heaping cup broccoli florets
- 1 cup sun-dried tomatoes, drained and rinsed if using the ones pack in oil
- 2 cloves garlic, roughly chopped
- 1 cup white beans, great northern or cannelloni
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheese, or more if desired
- 4 large tortillas
- Olive oil or butter for frying
- Add the broccoli to a steamer basket over boiling water and steam until just fork tender, about 5 minutes.
- Add the sun-dried tomatoes and garlic to a food processor and pulse a few times until both ingredients are chopped up and paste like. Next, add in the broccoli, white beans, salt and pepper and pulse just 2-3 times to break them up a little bit.
- Heat a large pan over low-medium heat and add olive oil or butter. Spread 1/4 of the mixture onto one side of a large tortilla. Top with about 1/4 cup (or more) of cheese and fold over. Place the quesadilla, cheese side down, in the pan and cook until golden brown on both sides and cheese is melted, about 3 minutes per side. Repeat until you have four quesadillas. Cut in half and enjoy.