Bean & Bocconcini Quesadillas Bean & Bocconcini Quesadillas

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



In large skillet set over medium-high heat, cook onion in drizzle of oil until softened. Add garlic, cumin and fennel; cook, stirring, for 1 minute. Add sweet peppers; cook for 2 minutes.

Add black beans and sriracha. Add enough water to come halfway up bean mixture; bring to simmer and cook until beans are heated through. Mash half of the mixture with fork.

Brush 2 tortillas with oil; spread with black bean mixture. Top with bocconcini slices, and sprinkle with basil to taste. Top with remaining tortillas; brush with oil. In skillet set over medium-high heat, one at a time, brown quesadillas on both sides. To serve, cut into wedges.

Serve the quesadillas with a fresh tomato salad.

Nutritional facts PER SERVING: about

  • Calories 550
  • Total fat 17 g
  • Saturated fat 5 g
  • Cholesterol 15 mg
  • Sodium 375 mg
  • Total carbohydrate 76 g
  • Fibre 18 g
  • Protein 25 g
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Lunch & Dinner

Bean & Bocconcini Quesadillas