Spinach and Black Bean Quesadillas
Servings: 4
Ingredients
- 1 can (14 oz/400 g) black beans rinsed and drained
- 11 oz/320 g baby spinach washed and spun dry
- 1 teaspoon olive oil
- ¼ cup chopped green onions
- 8 oz shredded cheese (Pepper Jack, Monterey Jack, cheddar or a combination) can add more to taste
- 1 tablespoon taco seasoning
- ¼ teaspoon salt optional
- 4-6 medium to large flour tortillas
- pico de gallo or salsa
- guacamole
- sour cream
- hot sauce
Instructions
- Heat 1 teaspoon olive oil in a large non-stick skillet. Add green onion and cook for 1 minute until beginning to soften. Add spinach and cook until wilted, about 2-3 minutes. (You may need to add half of the spinach and add the rest when the first half wilts.)
- Add black beans, taco seasoning and salt (if using). Stir to combine and cook for 1-2 more minutes until heated through.
- Prepare your quesadillas: On an unheated griddle or skillet, place a sprinkling of cheese on half of each tortilla. Divide spinach mixture evenly between the tortillas, placing it on top of the cheese. Top each tortilla half with the remaining cheese.
- Heat griddle/skillet to medium heat. Fold tortilla over so that the empty side covers the other side to make a half moon. Heat for 2-3 minutes until the bottom is golden brown and the cheese is starting to melt. Flip over and cook for an additional 2-3 minutes until the other side is golden brown, the cheese is fully melted and the spinach and beans are hot. (You may need to reduce the heat if the quesadillas are browning too much.)
- Transfer to a cutting board and use a pizza cutter or knife to cut each quesadilla into 3 or 4 wedges. Serve immediately with pico de gallo or salsa, guacamole, sour cream and hot sauce.