There's no actual queso in these dairy-free quesadillas, but with spicy white beans, creamy avocado slices, and fresh cilantro, you're not likely to miss it!
Place cannellini beans into a medium bowl and mash with a fork or potato masher, leaving the mixture as chunky as you like. Stir in hot sauce and cumin, then season with salt and pepper to taste.
Divide bean mixture among tortillas, spreading in an even layer over each. Divide avocado slices over half of each tortilla, then sprinkle with tomato, onion, cilantro, and optionally a bit more hot sauce, salt and pepper. Fold tortillas closed.
Lightly oil the bottom of a large skillet and place over medium heat. Arrange quesadillas in the skillet, and if your skillet has a lid, use it to cover them, as this will help the fillings get nice and warm. Cook until crisp and lightly browned on bottoms, about 4 minutes. Gently flip and cook about 4 minutes more, until browned on opposite sides.
Remove quesadillas from the skillet and slice, if desired. Serve with salsa, hot sauce, or your favorite quesadilla toppings.
Notes
These work great as a make-ahead meal. Prep and stuff the quesadillas in advance, wrap in plastic and refrigerate, then grill them right before serving.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!