Pescatarian Classic Cauliflower Quesadillas
Total time45 min
Prep time15 min
Cook time30 min
4.9(21)
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Learn more →Ingredients
4 servings
For the filling
- 1 medium head cauliflower (about 1.5 lb), cut into small florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- ½ cup canned black beans, drained and rinsed
- 1 tbsp neutral oil (such as canola or vegetable oil), for the pan
For serving
- sour cream, for serving (optional)
- salsa, for serving (optional)
- fresh cilantro, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large baking sheet in a single layer.
- 2
In a mixing bowl, toss the florets with the olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated. Spread back onto the baking sheet in a single layer.
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