Spinach and Black Bean Quesadillas
Savor the bold and wholesome flavors of Spinach and Black Bean Quesadillas, a quick and satisfying meal perfect for busy weeknights or casual gatherings. This vegetarian recipe combines nutrient-rich fresh spinach, protein-packed black beans, and a fragrant blend of cumin and chili powder for a flavor-packed filling. Sandwiched between crisp, buttery tortillas and melted Mexican blend cheese, each quesadilla boasts a harmonious balance of textures and spices. Ready in just 25 minutes, these quesadillas are easy to prepare and pair perfectly with salsa and a dollop of sour cream for a vibrant finish. Whether you're looking for a hearty lunch, light dinner, or a crowd-pleasing appetizer, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 4 cups Fresh spinach
- 1 cup Black beans, rinsed and drained
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 large Flour tortillas
- 1 cup Shredded Mexican blend cheese
- 1 tablespoon Butter
- 0.5 cup Salsa
- 0.25 cup Sour cream (optional)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted.
Stir in the black beans, ground cumin, chili powder, salt, and black pepper. Cook for another 2 minutes until the beans are warmed through.
Remove the spinach and black bean mixture from the skillet and set aside in a bowl.
Wipe out the skillet with a paper towel and return it to medium heat.
Butter one side of each tortilla. Place one tortilla, butter-side down, in the skillet.
Sprinkle 1/4 cup of shredded cheese evenly on the tortilla, followed by 1/4 of the spinach and black bean mixture. Top with another 1/4 cup of shredded cheese, then place a second tortilla on top, butter-side up.
Cook for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted.
Repeat with the remaining tortillas, cheese, and spinach-black bean mixture to make 2 more quesadillas.
Slice each quesadilla into quarters and serve warm with salsa and sour cream on the side.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 4049 mg | 176% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 7.7 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1421 mg | 109% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
