Black Bean and Spinach Quesadillas

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Recipes

Black Bean and Spinach Quesadillas
Serving Size:8|Prep Time:15minutes|Cook Time:30minutes
Black Bean and Spinach Quesadillas

Ingredients

  • 4 cups cooked black or pinto beans, drained and rinsed
  • 1 cup mild chunky salsa, jarred
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup Monterey Jack, Pepper Jack, cheddar or mozzarella cheese, shredded
  • 3 cups baby spinach leaves, whole
  • 2 cups cooked chicken, diced (optional)
  • 8 10-inch multigrain tortillas
  • Pan spray coating

Directions

Print Recipe
  1. Combine beans, salsa, cumin, salt and pepper.
  2. Place ½ cup of bean mixture on half of the multigrain tortilla.
  3. Layer 2 tablespoons of shredded cheese, 1/3 cup of baby spinach leaves and ¼ cup of chicken, if using, on top of the bean mixture and fold the tortilla in half.
  4. Spray a griddle or nonstick sauté pan lightly with pan spray coating and heat over medium high heat.
  5. Place folded tortilla in pan. Press down with a spatula to keep the filling contained.
  6. Cook until cheese is melting, about 5 minutes, flip over and cook until browned and crispy, about 3-5 minutes.

Chef's Narrative

Cheesy, gooey and crispy, this is an easy meal that’s super family friendly. Have fun mixing and matching your favorite combinations – try different cheeses, leafy greens and proteins.

Recipe Substitutions

Use any kind of tortilla, to make gluten free use a gluten free tortilla Substitute any cooked meat for the chicken – diced pork, sausage, and ground beef and great too.
Nutrition Facts:
Total Calories Per Serving: 380, Total Fat: 11g, Saturated: 4.5g, Trans Fat: 0g, Sodium: 1,380mg, Potassium: 399mg, Carbohydrate: 54g, Dietary Fiber: 9g, Protein: 17g
Allergens:
Milk, Wheat – there may be more depending on the tortilla

Directions

Print Recipe
  1. Combine beans, salsa, cumin, salt and pepper.
  2. Place ½ cup of bean mixture on half of the multigrain tortilla.
  3. Layer 2 tablespoons of shredded cheese, 1/3 cup of baby spinach leaves and ¼ cup of chicken, if using, on top of the bean mixture and fold the tortilla in half.
  4. Spray a griddle or nonstick sauté pan lightly with pan spray coating and heat over medium high heat.
  5. Place folded tortilla in pan. Press down with a spatula to keep the filling contained.
  6. Cook until cheese is melting, about 5 minutes, flip over and cook until browned and crispy, about 3-5 minutes.

Chef's Narrative

Cheesy, gooey and crispy, this is an easy meal that’s super family friendly. Have fun mixing and matching your favorite combinations – try different cheeses, leafy greens and proteins.

Recipe Substitutions

Use any kind of tortilla, to make gluten free use a gluten free tortilla Substitute any cooked meat for the chicken – diced pork, sausage, and ground beef and great too.
Nutrition Facts:
Total Calories Per Serving: 380, Total Fat: 11g, Saturated: 4.5g, Trans Fat: 0g, Sodium: 1,380mg, Potassium: 399mg, Carbohydrate: 54g, Dietary Fiber: 9g, Protein: 17g
Allergens:
Milk, Wheat – there may be more depending on the tortilla

Ingredients

  • 4 cups cooked black or pinto beans, drained and rinsed
  • 1 cup mild chunky salsa, jarred
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup Monterey Jack, Pepper Jack, cheddar or mozzarella cheese, shredded
  • 3 cups baby spinach leaves, whole
  • 2 cups cooked chicken, diced (optional)
  • 8 10-inch multigrain tortillas
  • Pan spray coating
 

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