Home Recipes White Bean and Tuna Quesadillas with Cherry Tomato Pico

White Bean and Tuna Quesadillas with Cherry Tomato Pico

A cheesy delight with a flavorful twist of white beans and tuna.

1 tsp	olive oil
1/2 cup	onion (chopped)
1 large clove	garlic (minced and divided)
1 small clove	garlic (minced and divided)
15 ounces	white beans (canned, rinsed and drained)
3/4 tsp	cumin
3/4 tsp	oregano (dried)
1/2 tsp	salt (divided)
5 oz	tuna (yellowfin flaked)
1/4 cup	cilantro (chopped, divided)
4	tortillas (whole-wheat, taco-sized)
1/2 cup	mozzarella cheese (shredded)
1 pint	cherry tomatoes
1 small	jalapeno pepper (minced)
1/4 cup	red onion (diced)
1 tbsp	lemon juice

Step 1
Preheat oven to 175 °C.
Step 2
Heat a small non-stick skillet to a medium heat. Add olive oil, onion and 1 large garlic clove. Season with a pinch of salt and pepper. Sauté until slightly softened, about 1-2 minutes.
Step 3
Add beans, cumin, oregano and ¼ teaspoon salt. Toss combine. Saute another 2-3 minutes until onion is completely softened, and beans are also starting to soft. It’s ok, if some of the beans get smashed. Remove from heat and add tuna and 2 tablespoons of cilantro. Toss to combine.
Step 4
Evenly divide the filling between two tortillas. Evenly sprinkle cheese over filling. Top with other tortilla and press down firmly. Transfer to a baking sheet and bake in the oven until the cheese has melted and the tortillas are crispy, about 12-15 minutes.
Step 5
While the quesadillas are cooking, make the pico. Add tomatoes, remaining garlic, salt, cilantro, jalapeño, red onion and lemon juice to small bowl. Toss to combine. Let set until the tortillas are done, then season with salt and pepper.
Step 6
Top each quesadilla with the pico.

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