Westbrae Natural Organic Great Northern Beans Description
- High in Fiber • Fat Free Food
Organic Great Northern Beans are large and white, great for making stews and even dips. The beauty of Great Northern Beans is that you can season them for a big taste or keep them toned down as a gentle accompaniment.
• Cholesterol and Fat Free Food
• Good Source of Iron
• Low in Sodium
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 0.5 Cup (130 g)
Servings per Container: 3
| Amount Per Serving | % Daily Value |
|
| Calories | 100 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 140 mg | 6% |
|
| Total Carbohydrate | 19 g | 6% |
|
| Dietary Fiber | 6 g | 24% |
|
| Sugars | 2 g | * |
|
| Protein | 7 g | * |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 2% |
|
| Calcium | | 6% |
|
| Iron | | 10% |
|
*Daily value not established.
Other Ingredients: Water, organic great northern beans, and sea salt.
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Vegan Cheezy Sheet Pan Quesadillas
The concept of stuffed tortillas has been around since the days of the Aztec people. While theirs were filled with squash and pumpkin and baked in a clay oven, this recipe creates a vegan, bean-based “cheese” filling and employs the oh-so-handy sheet pan. White beans, pureed with olive oil, garlic and lemon juice lead to a perfectly creamy faux queso filling. Nutritional yeast adds the cheesy flavor we’ve become accustomed to in today’s quesadillas. Baked with jalapeño and scallions, topped with avocado and a squeeze of lime, this spicy, vegan meal is fit for the gods.
Vegan Cheezy Sheet Pan Quesadillas
White Bean Queso
- 1 15.5 oz. can white beans ((great northern or cannellini), drained and rinsed)
- 1 clove garlic
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. nutritional yeast
- 1 Tbsp. fresh lemon juice
- 1 tsp. salt
- ¼ tsp. smoked paprika
- ¼ tsp. chili powder
- ¼ tsp. ground turmeric
Other Ingredients
- 8 8-in. flour tortillas
- ½ cup jarred pickled jalapeños (drained and roughly chopped)
- 3 large scallions (thinly sliced (white and light green parts only; thinly slice dark green stalks and reserve for garnish))
- Olive oil cooking spray
Garnishes: diced avocado, scallion, salsa, lime wedges
- Preheat oven to 425 degrees F. Lightly spray baking sheet with olive oil spray. Arrange four tortillas on baking sheet; slight overlap is OK.
- In food processor fitted with S blade, add beans, garlic, olive oil, nutritional yeast, lemon juice, salt, paprika, chili powder and turmeric. Process until smooth, stopping to scrape down sides as necessary.
- Spread queso mixture evenly over tortillas. Top each with jalapeños and scallions. Lay another tortilla over each. Spray lightly with olive oil spray and place another sheet pan on top to help crisp quesadillas. Bake for 18-20 minutes. Remove top baking sheet and bake additional 2-3 minutes, or until tops are golden and edges are crisp.
- Cut quesadillas into fours and top with avocado and scallion. Serve with lime wedges and salsa, if desired.
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