Baked White Bean Quesadillas with Smoky Mayo Sauce

These slightly spicy quesadillas are made with a yummy white bean filling and topped with a creamy, flavorsome vegan mayonnaise sauce. A great vegan twist on a classic favorite!


Baked White Bean Quesadillas with Smoky Mayo Sauce

Makes 3 servings


2 teaspoons extra-virgin olive oil

1 small zucchini, diced

1 sweet red pepper, diced

1/2 small sweet onion, minced

1 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

1 can (about 15 ounces) white beans, drained and rinsed

5 whole-grain or habanero-style tortillas

1 scant cup shredded vegan cheese (optional)



3 heaping tablespoons vegan mayonnaise

1 tablespoon water

1/4 teaspoon smoked paprika

1/8 teaspoon garlic powder


Preheat the oven to 375 degrees F. Line a large rimmed baking pan with unbleached parchment paper.

Put the olive oil, zucchini, red pepper, and onion, in a large sauté pan. Cover, and cook over medium heat for 2 minutes, stirring occasionally. Put the chili powder, paprika, garlic powder, and cayenne in a small bowl, and whisk to combine. Add the chili powder mixture to the zucchini/red pepper mixture. Cover and cook, stirring occasionally, for 4 to 5 minutes. Add the white beans, and 2 tablespoons of water, cover, and cook for 5 minutes, stirring occasionally, or until liquid is evaporated.

Put a tortilla on the prepared baking pan, and spread one-fifth of the bean mixture over one side of the tortilla, and top with one-fifth of the optional vegan cheese. Fold the other half of the tortilla over the bean mixture, and gently press down to compress. Continue in this manner with the remaining tortillas until you have five quesadillas.

Loosely cover the quesadillas loosely with unbleached parchment paper, then loosely cover with foil. Bake for 18 minutes, or until the bottoms of the quesadillas are becoming slightly crisp.

Remove the parchment and foil and carefully flip the quesadillas, using a large spatula. Cover with the parchment and then the foil. Bake for 8 to 10 minutes, until the bottoms of the quesadillas are golden brown. Put the pan on a wire rack and let quesadillas cool for 3 to 5 minutes.

While the quesadillas bake, make the sauce. Put all of the Smoky Mayo Sauce ingredients into a small bowl, and briskly whisk to combine.

To serve, put each quesadilla on a cutting board, and slice it into three wedges. Arrange 5 wedges on each of three large plates and drizzle with the mayo sauce over the top. Serve with cooked quinoa or rice, if desired.