White Bean and Tuna Quesadillas with Cherry Tomato Pico
- 1 tsp olive oil
- 1/2 cup onion, chopped
- 1 large clove garlic, minced and divided
- 1 small clove garlic, minced and divided
- 15 ounces white beans, canned, rinsed and drained
- 3/4 tsp cumin
- 3/4 tsp oregano, dried
- 1/2 tsp salt, divided
- 5 oz tuna, yellowfin flaked
- 1/4 cup cilantro, chopped, divided
- 4 tortillas, whole-wheat, taco-sized
- 1/2 cup mozzarella cheese, low-fat, shredded
- 1 pint tomatoes, cherry
- 1 small jalapeno pepper, minced
- 1/4 cup onion, red; diced
- 1 tbsp lemon juice
- Preheat oven to 350 degrees.
- Heat a small non-stick skillet to a medium heat. Add olive oil, onion and 1 large garlic clove. Season with a pinch of salt and pepper. Sauté until slightly softened, about 1-2 minutes. Add beans, cumin, oregano and ¼ teaspoon salt. Toss combine. Saute another 2-3 minutes until onion is completely softened, and beans are also starting to soft. It’s ok, if some of the beans get smashed. Remove from heat and add tuna and 2 tablespoons of cilantro. Toss to combine.
- Evenly divide the filling between two tortillas. Evenly sprinkle cheese over filling. Top with other tortilla and press down firmly. Transfer to a baking sheet and bake in the oven until the cheese has melted and the tortillas are crispy, about 12-15 minutes.
- While the quesadillas are cooking, make the pico. Add tomatoes, remaining garlic, salt, cilantro, jalapeño, red onion and lemon juice to small bowl. Toss to combine. Let set until the tortillas are done, then season with salt and pepper.
- Top each quesadilla with the pico.