White Bean & Tuna Quesadillas with Cherry Tomato Pico
  • 1 tsp. olive oil
  • ½ cup chopped onion
  • 1 large and 1 small garlic clove, minced and divided
  • 1 (15 ounce) white beans, rinsed and drained
  • ¾ tsp. cumin
  • ¾ tsp. dried oregano
  • ½ tsp. salt, divided
  • 5 oz. yellowfin flaked tuna
  • ¼ cup chopped cilantro, divided
  • 4 taco-sized whole-wheat tortillas
  • ½ cup shredded low-fat mozzarella cheese
  • 1 pint cherry tomatoes
  • 1 small jalapeño, minced
  • ¼ cup diced red onion
  • 1 Tbsp. lemon juice
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Top each quesadilla with the pico.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/white-bean-tuna-quesadillas-cherry-tomato-pico/