Ingredients
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4 fresh or jarred nopal cactus paddles, cleaned and sliced nopal cactus paddles4 fresh or jarred nopal cactus paddles, cleaned and sliced
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1 cup cooked pinto beans, drained and rinsed pinto beans1 cup cooked pinto beans, drained and rinsed
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1/2 cup vegan shredded cheese (optional, use your favorite brand or omit for whole foods) vegan shredded cheese1/2 cup vegan shredded cheese (optional, use your favorite brand or omit for whole foods)
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1 tsp ground cumin ground cumin1 tsp ground cumin
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/4 tsp ground black pepper ground black pepper1/4 tsp ground black pepper
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1/2 tsp sea salt sea salt1/2 tsp sea salt
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2 tbsp chopped fresh cilantro fresh cilantro2 tbsp chopped fresh cilantro
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1 small red onion, diced (divided) red onion1 small red onion, diced (divided)
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1 jalapeño, minced (optional, adjust to taste) jalapeño1 jalapeño, minced (optional, adjust to taste)
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1 ripe avocado, diced avocado1 ripe avocado, diced
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1 small roma tomato, diced roma tomato1 small roma tomato, diced
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1 lime, juiced lime1 lime, juiced
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8 small corn tortillas (ensure gluten free if needed) corn tortillas8 small corn tortillas (ensure gluten free if needed)
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Spray oil or water for pan (optional) spray oilSpray oil or water for pan (optional)
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Lime wedges, for serving lime wedgesLime wedges, for serving
Directions
These quesadillas are best enjoyed hot and crispy. Serve immediately after pan-cooking, topped with fresh avocado salsa and a squeeze of lime. Perfect for a snack, appetizer, or quick meal! Look for jarred nopalitos in the Latin section of your grocery store, or use fresh if available. For a fun twist, add roasted corn or swap pinto beans for black beans. Make oil-free by pan-cooking tortillas dry.
Steps
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1
Done
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Prepare the nopal: If using fresh nopal, rinse thoroughly, trim spines, and slice into thin strips. If using jarred, rinse and drain. |
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2
Done
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Heat a nonstick skillet over medium heat. Add a splash of water or a little spray oil. Sauté sliced nopal with half the diced red onion and jalapeño until tender and most of the gel is released, about 5-6 minutes. |
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3
Done
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Stir in pinto beans, cumin, smoked paprika, black pepper, and salt. Cook for 2-3 minutes, lightly mashing some beans to create a thick filling. Stir in chopped cilantro. Remove from heat. |
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4
Done
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To make the avocado salsa, toss the avocado, tomato, remaining red onion, and lime juice in a bowl. Season with salt and extra cilantro if desired. |
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5
Done
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Lay out corn tortillas. Spread a few spoonfuls of the cactus-bean filling on one half of each tortilla. Sprinkle with vegan cheese if using. Fold tortillas in half. |
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6
Done
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Wipe out the skillet and return to medium heat. Add folded quesadillas in batches. Cook dry or with a light spray of oil for 2-3 minutes per side, until golden and crisp. |
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7
Done
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Slice into wedges and serve warm with avocado salsa and lime wedges. |
