Vegan Fiesta Potato and Refried Bean Quesadilla
Crispy pan-toasted flour tortilla stuffed with spiced smashed potatoes, creamy refried beans, and vegan cheese. Filling enough for a full meal and done in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 410
- Protein
- 12g
Ingredients
- 2 large burrito-size flour tortillas
- 1 cup russet or Yukon Gold potato, peeled and diced into 1/2-inch cubes
- 1 cup canned vegan refried beans (pinto or black bean)
- ½ cup vegan shredded cheese
- 2 tbsp salsa
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp olive oil
- 1 Cooking spray or 1/2 tsp neutral oil
Instructions
- 1
Boil diced potatoes in salted water for 7 to 9 minutes until fully tender, then drain.
- 2
Mash potatoes until mostly smooth with a little texture remaining.
- 3
Mix in olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
- 4
Stir in salsa until the filling is thick and scoopable.
- 5
Loosen refried beans with a little water if needed so they spread easily.
- 6
Spread refried beans over one tortilla, nearly edge to edge.
- 7
Add half the potato filling on one half of the tortilla and top with half the vegan cheese.
- 8
Fold into a half-moon and press gently to seal.
- 9
Repeat with second tortilla and remaining filling.
- 10
Heat a non-stick skillet over medium and lightly oil the pan.
- 11
Cook first quesadilla 2 to 3 minutes per side until deep golden and crisp.
- 12
Transfer to a wire rack while cooking the second quesadilla to keep it crisp.
- 13
Cook second quesadilla the same way and serve with salsa, avocado, or vegan sour cream.
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
