In a large bowl, combine pinto beans, salsa, cilantro, green onion, jalapeño and cumin, and lightly mash with a fork, being sure to leave some texture.
Fold in plant-based tuna.
Scoop approximately ¾ cup mixture onto each of 4 corn tortillas. Top each with 1/2 cup cheddar, then add another corn tortilla and press down slightly to flatten.
Set a cast-iron pan over medium-high heat and lightly spray with cooking oil. Place 1 quesadilla in the pan and press down gently with spatula.
Cook for 1-2 minutes, then flip and repeat. Remove from pan and place on a parchment-lined sheet tray.
Repeat with the remaining quesadillas.
Serve hot with sour cream, avocado slices, salsa and lime wedges.
Tuna Quesadilla
Preparation15 minutes
Cook Time 15 minutes
Serves 6-8
INgredients
1 ½ cup refried beans or cooked pinto beans, drained
1 cup mild salsa, plus more for serving
½ cup cilantro, leaves only
½ cup thinly sliced green onion
2 tablespoons thinly sliced jalapeño pepper
2 teaspoons toasted cumin seeds
3 pouches Good Catch® Naked in Water Plant-Based Tuna
8 (9-inch) corn tortillas
2 cups shredded plant-based cheddar cheese
Spray oil, for cooking as needed
Plant-based sour cream, for serving
Avocado slices, for serving
Lime wedges, for serving
Instructions
In a large bowl, combine pinto beans, salsa, cilantro, green onion, jalapeño and cumin, and lightly mash with a fork, being sure to leave some texture.
Fold in plant-based tuna.
Scoop approximately ¾ cup mixture onto each of 4 corn tortillas. Top each with 1/2 cup cheddar, then add another corn tortilla and press down slightly to flatten.
Set a cast-iron pan over medium-high heat and lightly spray with cooking oil. Place 1 quesadilla in the pan and press down gently with spatula.
Cook for 1-2 minutes, then flip and repeat. Remove from pan and place on a parchment-lined sheet tray.
Repeat with the remaining quesadillas.
Serve hot with sour cream, avocado slices, salsa and lime wedges.