Black Bean and Spinach Quesadillas
Serving Size:8|Prep Time:15minutes|Cook Time:30minutes
Directions
  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.
Ingredients
  • 4cupscooked black or pinto beans, drained and rinsed
  • 1cupmild chunky salsa, jarred
  • 2teaspoons ground cumin
  • 1teaspoonkosher salt
  • 1teaspoonground black pepper
  • 1cupMonterey Jack, Pepper Jack, cheddar or mozzarella cheese, shredded
  • 3cupsbaby spinach leaves, whole
  • 2cupscooked chicken, diced (optional)
  • 810-inch multigrain tortillas
  • Pan spray coating
AllergensMilk, Wheat – there may be more depending on the tortilla