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The creaminess in these quesadillas come from the smashed white beans and avocado. Tinned white beans are rinsed and smashed with some garlic, lime juice and chopped cilantro. A Dempster’s® Ancient Grains 7” Tortilla is smeared with the white beans and sliced avocados are layered on one half. Thinly sliced red onion is scattered on top along with a touch of salsa. The quesadilla is folded in half and pan seared until crispy. Serve with additional salsa and your favourite vegan sour cream.

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  • 4 Dempster’s® Ancient Grains 10” Tortillas
  • 1 can (19 oz) white beans, drained and rinsed
  • 1/4 cup (60 mL) finely chopped fresh cilantro
  • 2 tbsp (30 mL) lime juice
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 ripe avocado, halved, pitted, peeled and sliced
  • 1 1/4 cups (300 mL) tomato salsa, divided
  • 4 thinly sliced red onion rounds, separated
  • 2 tbsp (30 mL) olive oil
  • 1 cup (250 mL) vegan sour cream, for serving


Smash white beans with potato masher.
Stir in cilantro, lime juice, garlic, salt and pepper.
Spread over half of each tortilla; top each with avocado slices, 1 tbsp (15 mL) salsa and red onion round.
Fold tortilla over to enclose filling.
Brush half of the oil over bottom of large skillet set over medium heat; in four batches, cook quesadillas for 2 to 3 minutes per side or until golden brown and filling is heated through, brushing with remaining oil as needed.
Cut each quesadilla into 3 wedges.
Serve with vegan sour cream and remaining salsa.

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