Use plant based cheese to keep the dish vegan.

Equipment Needed

Measuring cups and spoons, parchment lined baking sheet, spoon, knife, cutting board and a bowl


Preheat the oven to 375°.

Spread half of the refried beans on one side of the tortilla.

Sprinkle half of the grated cheese and half of the pickled jalapeño rings on top of the refried beans. 

Fold the tortilla over and press down firmly but gently so it sticks together.

Lightly spray one side of the tortilla with coconut oil spray and place it on a parchment lined baking sheet.

Place the baking sheet in the oven for 15 minutes.

While the quesadilla is cooking, make the pico de gallo.

Dice the tomatoes and onion. Mince the jalapeño and squeeze the lime. Mix thoroughly and add salt to taste.

Once the quesadilla is done, remove it from the oven and let cool slightly before cutting into three.

Serve with the pico de gallo and Greek yogurt.

For more recipes from GoodLife Kitchen's International Food Series try: