On the Go Almond Bean Quesadillas
This protein quesadilla combines gut healthy almond bean dip with grilled chicken (optional) and a 100% whole wheat tortilla shell. It's an easy lunch to take on the go or eat at home.
Equipment
- 1 parchment paper 1 Sheet
- 1 baking sheet
- Aluminum Foil optional, if packing to store in freezer
- 1 Pizza Cutter optional
Ingredients
Beans
- 1 lb dried Northern Beans
- 6 cups chicken or bean stock
- 1 bay leaf
- 1.5 tbsp onion powder
- 3 tsp garlic powder
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 2 tsp Mediterranean sea salt
The Almond Bean Dip
- 12 cloves garlic halved. If your garlic is sprouted, remove the sprouts from the center of the clove
- 14 oz bag of roasted almonds whole or in pieces lightly salted
- 2/3 cup olive oil extra virgin
- 1/2 cup Greek yogurt whole milk
- 1 medium lemon zested and juiced
- 1 tbsp Mediterranean sea salt
Quesadilla Ingredients
- Almond Bean Dip
- 8 oz precooked grilled chicken in strips or chunks
- 12 taco size tortilla shells 100% whole wheat
Instructions
Make the Beans
- Pour 1 lb or 2 1/2 cups Northern dried beans into your Instant Pot.1 lb dried Northern Beans
- Add garlic powder, onion powder, thyme and salt.1.5 tbsp onion powder, 3 tsp garlic powder, 1 tbsp fresh thyme, 2 tsp Mediterranean sea salt
- Pour in stock.6 cups chicken or bean stock
- Place bay leaf on top.1 bay leaf
- Cook the Beans. Close your Instant Pot lid and turn the valve to "sealed."
- Press the beans button. This should set the time for 30 minutes.
- When the timer goes off, you can vent naturally or manually. Then proceed to making the dip!
Make the Dip
- After the beans are cooked and the Instant Pot has vented, you can make the dip.
- Drain the beans in a strainer. You can save the stock if you want for another use.
- If your almonds are whole, place them in a food processor with the sharp blade attached. Pulse several times until they are chopped into small pieces.14 oz bag of roasted almonds whole or in pieces
- Mince the garlic.12 cloves garlic
- Using an immersion blender, blend the beans until they are lightly blended.
- Zest the lemon. Add the lemon zest to the instant pot. 1 medium lemonNext, cut the lemon in half and add the juice of the lemon to the pot.1 medium lemon
- Add the garlic to the pot.
- Blend lightly with your immersion blender.
- Add the salt, Greek yogurt, and olive oil to the pot. Blend.1/2 cup Greek yogurt, 1 tbsp Mediterranean sea salt, 2/3 cup olive oil
- Add the almonds. Stir with a large spoon.
- You're ready to spoon the bean dip into the quesadillas! Or, if you're making ahead, you can leave the dip on warm in the Instant Pot until you are ready.
Assemble the Quesadillas
- Preheat your oven to 400 degrees Fahrenheit.
- Tear a sheet of parchment paper to cover the baking sheet.
- Spray the parchment paper lightly (about 2 seconds) with olive oil spray.
- Lay out a tortilla shell on the parchment paper, allowing it to be covered in oil spray on side facing down.12 taco size tortilla shells
- Spoon 2 heaping tablespoons almond dip on half of the open faced tortilla.Almond Bean Dip
- Sprinkle grilled chicken (optional), about 4-6 pieces.8 oz precooked grilled chicken
- Fold the tortilla shell and line on the baking sheet to make room for the next.
- Repeat until all tortilla shells are filled.
Bake the Quesadillas
- Bake the quesadillas in the oven for 10 minutes. They should lightly brown.
- Remove. Use a pizza cutter to cut into two pieces.
- Enjoy! Or, if you are saving for lunches, wrap each quesadilla in aluminum foil and place in a freezer safe bag or container for later. Place container in freezer. Should store for up to 8 weeks.
Nutrition
Calories: 252kcalCarbohydrates: 12gProtein: 11gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 15mgSodium: 1038mgPotassium: 314mgFiber: 3gSugar: 2gVitamin A: 38IUVitamin C: 4mgCalcium: 67mgIron: 1mg
Tried this recipe?Let us know how it was!