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Tuscan White Bean Quesadillas with Artichokes
Two flour tortillas sandwich a rosemary-scented cannellini bean mash, chopped sun-dried tomatoes and artichokes, then crisp in a skillet. Dip the wedges in warm pizza sauce.
- Yield3 quesadillas cut in wedges, 6 servings
- Hands-on30 min
- Total32 min
- Difficulty
Ingredients
- 6 tbspsun-dried tomatoes in oil, chopped and drained
- ½ tbspoil from the sun-dried tomato jar
- 170 gmarinated artichoke hearts, one 6 oz jar, drained and chopped
- 1 tbspextra-virgin olive oil
- 2 clovesgarlic, large, finely chopped
- 1 tspdried rosemary
- 1 cancannellini beans, 425 g, rinsed and drained
- ½ tspcoarse salt, or to taste
- to tasteblack pepper, freshly ground
- 6flour tortillas, 25 cm (10 inch)
To serve
- to tastepizza sauce, heated
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