Recipe Repeat—Cheesy Double Bean Quesadillas with Homemade Avocado Ranch

Happy Cinco de Mayo!! I’m repeating a super good recipe today! Although many celebrations will be virtual today, we can still enjoy a yummy meal during our quarantine time!

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I love this meatless quesadilla!  It is a simple and quick meal to complete.  I adapted the recipe from Jessica Merchant's How Sweet Eats blog to make it grain-free and dairy-free.

Ingredients:

• 1 cup black beans
• 1 cup cannellini beans
• 2 ounces sharp white cheddar cheese, freshly grated (I used Follow Your Heart Cheddar shreds.)
• 2 ounces pepperjack cheese, freshly grated (I used Follow Your Heart Pepper Jack slices.)
• 4 whole wheat tortillas (I used Siete Chickpea Flour Tortillas.)
• A little butter or olive oil for toasting (I used olive oil spray.)

Avocado Ranch

• 1 ripe medium avocado (I actually used 2 avocados.)
• 1/3 cup sour cream (I used Follow Your Heart sour cream; it is non-dairy.)
• 1/4 cup mayonnaise (I used non-dairy Follow Your Heart Vegenaise.)
• 2 tablespoons freshly chopped parsley (I used 2 teaspoons of dried parsley.)
• 2 tablespoons freshly chopped dill (I used 2 teaspoons of dried dill.)
• 1 garlic clove, minced
• 1 teaspoon Worcestershire sauce (I did not use this.)
• 1/2 teaspoon white vinegar (I did not use this.)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

• In a large bowl, mash together black and cannellini beans with a fork, spoon or potato masher.
• Heat an electric griddle or skillet over medium heat.  Add a bit of butter or olive oil.
• Place 2 tortillas down, covering each with a bit of both cheeses, then evenly distribute the mashed bean mixture over the top.  Place the tortilla on the griddle or skillet, then cover the bean mixture with the remaining cheese and the other tortilla.  Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
• To make the avocado ranch, combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired.  Store the avocado ranch in a seal-tight container for 1-2 days!

So delicious!

I really love the chickpea tortillas I used from Siete.  They have a great flavor with the bean and cheese mixture.  Rotisserie or shredded chicken could also be added to this recipe, if desired.  The avocado ranch is delicious, too!  Just be sure to taste as you go.  I wanted more of an avocado flavor, so I added more.  Also, I made the avocado ranch in my blender.  It is not high-powered; it is actually quite old, but it works great! The yield for this recipe, as written, is 2 tortillas.  However, the Siete tortillas are a bit small, so you will probably be able to get more than 2 servings.  This recipe would be a great lunch or dinner.  Enjoy!!