Easy-Cheesy-Beany-Zucchini Quesadillas

Serves 4

Preparation: 30 mins

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Easy-Cheesy-Beany-Zucchini Quesadillas

This recipe is cheesy (without cheese) and easy and really nutritious. It is a great lunch time meal.


  • 1 medium-large zucchini diced (optional - peeled - it will give the filling a smoother texture, but if you're lazy you can leave the skin on).
  • 1 onion - diced
  • 1 clove of garlic - minced
  • 2 tomatoes diced (or equivalent canned)
  • 1 cup cooked kidney beans
  • 1/4 cup nutritional yeast (the more you use the more cheesy it becomes)
  • dash of hot sauce
  • salt to taste
  • 4 tortillas


  1. Sauté onion and garlic in oil or water until browned.
  2. Add tomatoes and zucchini and simmer (on low-medium) until they are soft and most of the liquid has evaporated.
  3. In a bowl, mash the kidney beans. Add the zucchini mixture, nutritional yeast, salt and hot sauce. Mash until it forms a paste (peeled zucchini will make a lot smoother mixture).
  4. Heat tortilla in a non-stick fry pan. Once it is soft spoon about 1/4 of bean mixture onto the tortilla and fold in half.
  5. Cook on both sides until the mixture is heated through and the tortilla is a little crispy.
  6. Serve on its own or with a salad (or try with chopped avocado and tomato).


    Try changing the type of beans; any white beans would also work.

Recipe thanks to Georgia Chapman

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