White Bean and Corn Quesadillas - Daiya Foods, Deliciously Dairy-Free Cheeses, Meals & More

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White Bean and Corn Quesadillas


  • 1 bag Daiya Cutting Board Mexican 4 Cheeze Style Blend Shreds
  • 4 medium vegan soft corn tortillas
  • 1 medium red bell pepper, chopped
  • 1 can white kidney (cannellini) beans, drained and rinsed
  • 1 cup corn kernels, (fresh, canned, or frozen thawed)
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • Corn and Tomato Salsa
  • ½ cup corn kernels, (fresh, canned, or frozen thawed)
  • ½ cup chopped tomatoes
  • 2 Tbsp chopped red onion
  • 2 tsp chopped fresh cilantro
  • 1 tsp lime juice
  • 1 pinch sea salt


In a medium bowl mix together beans, corn and bell pepper with cumin, chili powder, garlic powder, onion powder and salt.

Heat grill to 350 F or a non-stick skillet to medium heat. Add one tortilla to skillet and sprinkle with a handful of Mexican 4 Cheese Blend. Top with half the bean mixture, more Cheese Blend and another tortilla. Cook for 5-7 minutes and flip once Cheese Blend has started to melt. Cook second side for 5 minutes more.

Repeat with remaining tortillas, bean mixture, and Cheese Blend.

Meanwhile, in a small bowl, toss together all salsa ingredients.

To serve, cut cooked quesadillas and serve with salsa.

Samantha Gutmanis is a mom with 3 young daughters, a wife, and a foodie trying to keep her head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments, I can be found on IG at @MyKitchenLove. I'd love to hear from you! 

Tips for cooking with Daiya

20 min
Total Time
20 min
Prep Time

Free of these allergens

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