Quesadillas are usually packed with a bunch of cheese.  But, we’ve switched things up by stuffing them with beans and veggies – a more healthful, filling, nutrient-rich alternative, with all the flavors of a classic.  A delicious win-win!



Vegan, dairy free, gluten free (optional)

Recipe by Jentry Lee Hull adapted from the Green Chef

Yields 2 large quesadillas

You will need: a high-powered blender or food processor, knife, cutting board, non-stick skillet, pizza cutter, spatula



  • 1 ½ cups (or 1-15oz. can, rinsed and drained) pinto beans or white beans
  • juice from 1 lime
  • small handful fresh cilantro
  • 1 Tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1-2 tsp. chili powder
  • ½ tsp. pink salt
  • 1 Tbsp. nutritional yeast
  • water, to thin



  • Water, broth or oil, for sautéing
  • ½ yellow or red onion, sliced lengthwise
  • ½ bell pepper, seeded and sliced lengthwise
  • 1 heaping cup cremini mushrooms, trimmed and sliced
  • 2 cloves garlic, minced
  • juice from ½ lime
  • pink salt, to taste
  • cayenne pepper, to taste



  • 4 large whole grain or gluten free tortillas
  • Avocado
  • Fresh cilantro
  • Salsa
  • Hot sauce



  • Combine all ingredients, except for water, in a blender or food processor. Blend just until ingredients are well-incorporated and partially smooth.  Scrape down the sides as you go.
  • Add water to thin, if needed.
  • Adjust seasoning to taste.



  • Preheat oven to 200 °
  • In a large non-stick skillet over medium heat, add onions, bell peppers and mushroom. Sauté, using water/broth or oil.  Toss or stir frequently and cook for a few minutes, or until veggies are golden brown.
  • Add minced garlic and sauté for another minute.
  • Add lime juice, salt and cayenne.
  • Adjust seasoning to taste.
  • Transfer veggies to an oven safe dish and keep warm in the oven until ready to serve.



  • Spread an even layer of filling onto two tortillas, add small handful of the fajita veggies to the filling layer, and top each tortilla with a second tortilla.
  • If you have extra filling, use more tortillas.
  • In a large nonstick skillet over medium heat, add 1 tsp. oil (if desired) and cook quesadilla (1 at a time) for a few minutes on each side, or until golden brown.
  • Repeat with the remaining quesadilla(s).
  • Cut quesadillas into sections, on a cutting board, using a pizza cutter.
  • Transfer to serving plates and top with leftover fajita veggies.
  • Garnish with avocado, fresh cilantro, salsa, hot sauce, or any other desired toppings.
  • Enjoy!


Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 11/12/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Jentry – HIIT Saturday

9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – Chipper Saturday