Beans and greens quesadillas from Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body (page 147) by Kathryne Taylor

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick guacamole; Everyday red salsa; Roasted summertime salsa; Roasted salsa verde; Cashew sour cream; Creamy avocado-cilantro sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemons for apple cider vinegar, Monterey Jack cheese for cheddar cheese, and any high-heat vegetable oil for for avocado oil.

  • Churchim808 on November 03, 2025

    These truly are greater than the sum of their parts. I used some leftover greens, canned pintos and low carb tortillas so my expectations were pretty low but these were so good!

  • NicoleBrown on August 21, 2024

    Easy weekday dinner! I cooked dried pinto beans in my instant pot + subbed spinach for my greens as that’s what I had on hand. Made an avocado crema to go with!

  • jenburkholder on April 14, 2023

    Nice quesadilla flavor combo. I cooked my beans from scratch and topped with homemade tomatillo salsa.

  • bestycooking on April 28, 2018

    Yummy! Use non-dairy cheese for vegan version. When using a smaller tortilla diameter, I recommend doubling up the tortillas, such that the 'dilla has a top and bottom layer.

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