22m$8.53Black Bean Spinach Quesadillas
Simple vegetarian quesadillas with black beans, spinach, corn, cheddar, and salsa for a quick family lunch.
- Energy
- 668 calories per serving
- Protein
- 25.5 g per serving
- Carbs
- 84.8 g per serving
- Fat
- 24.7 g per serving
- Sodium
- 1690 mg per serving
Shopping options
olive oil
2 Teaspoon
Kroger® Extra Virgin Olive Oil
2%
ground cumin
0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
garlic powder
0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
fine salt
0.25 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
0%
baby spinach, chopped
3 Cup
Simple Truth Organic® Baby Spinach
63%
whole wheat tortillas
8 Each
Kroger® 100% Whole Wheat Soft Taco Tortillas
80%
salsa
0.5 Cup
Kroger® Mild Traditional Salsa
26%
shredded cheddar cheese
1.5 Cup
Kroger® Medium Cheddar Shredded Cheese
75%
canned black beans, rinsed and drained
1 Can
Kroger® Black Beans
50%
corn kernels, drained
1 Cup
Kroger® Whole Kernel Sweet Golden Corn
66%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- whole wheat tortillas-8 each
- canned black beans-1 can
- baby spinach-3 cups
- shredded cheddar cheese-1.5 cups
- corn kernels-1 cup
- salsa-0.5 cups
- olive oil-2 teaspoons
- ground cumin-0.5 teaspoons
- garlic powder-0.5 teaspoons
- fine salt-0.25 teaspoons
Prep the vegetables and beans by rinsing and draining the black beans, draining the corn, and chopping the spinach; in a bowl, mash half the beans with the cumin, garlic powder, and salt.
Keep the knife blade angled away from fingers while chopping the spinach.
Fold in the remaining beans, corn, spinach, cheddar, and 1/4 cup salsa until the filling is evenly mixed.
Place 4 tortillas on a cutting board, divide the filling evenly over them, then top with the remaining tortillas and press gently.
Heat the skillet over medium heat and add 1/2 teaspoon olive oil; cook 1 quesadilla for 2 to 3 minutes per side until golden, crisp, and the cheese is melted.
Turn the skillet handle inward to help prevent bumps and spills.
Repeat with the remaining quesadillas, adding a little oil each time; let them cool for 1 minute, then cut into wedges and serve with the remaining salsa.
Use a wide spatula and flip gently to keep the hot filling inside.
Let quesadillas cool briefly before serving children, since melted cheese and beans can be very hot.
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