Bean and veggie kamut quesadillas

By Lianne Phillipson
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  • 1 cup (250 milliliters) adzuki, kidney and/or cannellini beans, drained and rinsed
  • 1/2 sweet pepper, diced
  • 1/2 cup (125 milliliters) fresh or frozen corn
  • 1/2 cup (125 milliliters) finely chopped broccoli
  • 1/2 cup (125 milliliters) chopped cooked chicken (optional)
  • 6 kamut whole grain or corn wraps
  • 1 cup (250 milliliters) shredded goat’s milk or organic dairy mozzarella cheese

For serving:

  • Salsa
  • Guacamole


  1. In a medium bowl, combine the beans, red pepper, corn, broccoli and chicken (if using).
  2. Heat a large skillet over medium heat. Place a wrap in the skillet and sprinkle with some cheese and then the bean mixture. Sprinkle with a little more cheese and top with another wrap. Press down firmly with your hands or a spatula and cook until crisp, the filling is heated through, and the cheese has melted.
  3. Serve with salsa or guacamole.
  4. Store the quesadillas in an airtight container in the fridge for up to three days. 


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