Sun-Dried Tomato Quesadillas with White Beans and Broccoli

These Sun-Dried Tomato Quesadillas are packed with white beans and broccoli and come together in 30 minutes! They’re easy to make and great for lunch or dinner.

*This Sun-Dried Tomato Quesadilla Recipe was originally part of my 30-Minute Dinner Challenge. If you’re interested in joining my new challenge, sign up here!

Who else loves quesadillas?! They’re great because they’re easy to make and don’t require too many ingredients. We always have tortillas and cheese in the refrigerator, so we whip them up a lot. Today, I’m sharing a new and exciting quesadilla recipe I think you’ll love. These Sun-Dried Tomato Quesadillas with White Beans and Broccoli taste a lot like pizza, but they’re healthier!

OK, the filling for these quesadillas might not look the prettiest, but I promise it’s super tasty! I’ve recently started cooking with sun-dried tomatoes more, and they add so much flavor to your dishes.  

Why Your Body Will Love These Quesadillas

• Antioxidants – Tomatoes boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.
• Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
• Heart Health – The fiber in broccoli helps us maintain healthy blood sugar and cholesterol levels. (It’s also great for the digestive system.)

Sun-Dried Tomato Quesadilla Recipe Ingredients

• Sun-Dried Tomatoes – I like to use sun-dried tomatoes packed in oil because I think they have much more flavor than dry-packaged ones. However, I like to drain the oil and give them a little rinse so they don’t add too much oil to the recipe.
• White Beans – I used white beans because they are mild in flavor and go well with the tomato and broccoli. You could use another type of bean, though.
• Broccoli – I steamed a handful of fresh broccoli florets, but frozen broccoli that’s been thawed works great, too.
• Cheese – You can use either dairy cheese or vegan cheese. I used a mixture of mozzarella and Monterey Jack.
• Tortillas – Any kind of tortillas will work!

Tips For Making The Perfect Quesadilla

Quesadillas are really easy to make and hard to mess up, but I have a few tips for making the perfect sun-dried tomato quesadilla!

• Don’t overfill your quesadilla – A superthick quesadilla is more like a burrito. When making a quesadilla with more than just cheese, I like to go light on the additional filling and a little heavier on the cheese.
• Cook your quesadilla over low-medium heat – I’ve found that if your pan is too hot, your quesadilla will brown quickly on the outside but won’t be done on the inside. You want the cheese to be completely melted when the outside is browned.
• Cook your quesadilla in butter – This is just a personal preference, but I find that cooking the quesadilla in butter rather than oil gives it so much more flavor and makes the outside crisp up really nicely.

How To Make These Sun-Dried Tomato, White Bean, and Broccoli Quesadillas

1. Add the broccoli to a steamer basket over boiling water and steam until just fork tender, about 5 minutes.
2. Add the sun-dried tomatoes and garlic to a food processor and pulse a few times until both ingredients are chopped up and paste-like.  Next, add the broccoli, white beans, salt, and pepper and pulse just 2-3 times to break them up a little bit.
3. Heat a large pan over low-medium heat and add olive oil or butter. Spread 1/4 of the mixture onto one side of a large tortilla. Top with about 1/4 cup (or more) of cheese and fold over. Place the quesadilla, cheese side down, in the pan and cook until golden brown on both sides and cheese is melted, about 3 minutes per side. Repeat until you have four quesadillas. Cut in half and enjoy.

Have a question about this recipe? Ask me in the comments and I’ll get back to you ASAP!

Looking For More Vegetarian Quesadilla Recipes?

Pesto Quesadillas with White Beans and Tomato

Easy Rice and Bean Quesadillas

Pumpkin Quesadillas with Black Beans and Green Chili

Avocado Pesto Quesadillas

Brie Cheese Quesadillas with Strawberry Salsa

Sun-Dried Tomato White Bean and Broccoli Quesadillas

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegetarian

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Description

These Sun-Dried Tomato Quesadillas are packed with white beans and broccoli.  They have so much flavor and they’re easy to make!

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Ingredients

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• 1 heaping cup broccoli florets
• 1 cup sun-dried tomatoes, drained and rinsed if using the ones pack in oil
• 2 cloves garlic, roughly chopped
• 1 cup white beans, great northern or cannelloni
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheese, or more if desired
• 4 large tortillas
• Olive oil or butter for frying

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Instructions

1. Add the broccoli to a steamer basket over boiling water and steam until just fork tender, about 5 minutes.
2. Add the sun-dried tomatoes and garlic to a food processor and pulse a few times until both ingredients are chopped up and paste like.  Next, add in the broccoli, white beans, salt and pepper and pulse just 2-3 times to break them up a little bit.
3. Heat a large pan over low-medium heat and add olive oil or butter.  Spread 1/4 of the mixture onto one side of a large tortilla.  Top with about 1/4 cup (or more) of cheese and fold over.  Place the quesadilla, cheese side down, in the pan and cook until golden brown on both sides and cheese is melted, about 3 minutes per side.  Repeat until you have four quesadillas.  Cut in half and enjoy.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner, Vegetarian
• Method: Stovetop
• Cuisine: American