Black Bean Spinach Quesadillas

Servings: 4 · Prep: 10 min · Cook: 12 min · Total: 22 min

Ingredients

• 8 each whole wheat tortillas
• 1 can canned black beans
• 1 1/2 cups shredded cheddar cheese
• 1 cup corn kernels
• 3 cups baby spinach
• 1/2 cup salsa
• 2 teaspoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fine salt

Equipment

Spatula; Measuring Cups; Measuring Spoons; Cutting Board; Large skillet; Fork; Chef's knife; Medium mixing bowl; spatula; measuring cups; measuring spoons; cutting board; large skillet; fork; chef's knife; medium mixing bowl

Steps

1. Prep vegetables and mash beans. 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.
   • 1 can black beans — rinsed and drained
   • 1 cup corn — drained
   • 3 cups spinach — chopped
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon garlic powder
   • 1/4 teaspoon salt

   Keep the knife blade angled away from fingers while chopping the spinach.

2. Mix the filling. Fold in the remaining beans, corn, spinach, cheddar, and 1/4 cup salsa until the filling is evenly mixed.
   • 1/2 can black beans — rinsed and drained
   • 1 cup corn — drained
   • 3 cups spinach — chopped
   • 1 1/2 cups cheddar cheese
   • 1/4 cup salsa
3. Assemble the quesadillas. Place 4 tortillas on a cutting board, divide the filling evenly over them, then top with the remaining tortillas and press gently.
   • 8 Each tortilla
4. Cook the first quesadilla. 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.
   • 1/2 teaspoon olive oil

   Turn the skillet handle inward to help prevent bumps and spills.

5. Finish and serve. 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.
   • 1 1/2 teaspoons olive oil
   • 1/4 cup 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.

https://plumtally.com/recipes/black-bean-spinach-quesadillas-r9x8zt3inzs2