Black Bean Spinach Quesadillas

Ingredients

• 8 Each whole wheat tortillas - 8 (8-inch tortillas), 8-inch tortillas
• 1 Can canned black beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 1.5 Cup shredded cheddar cheese - 1 1/2 cups (6 ounces), About 6 ounces by weight.
• 1 Cup corn kernels, drained - 1 cup, drained
• 3 Cup baby spinach, chopped - 3 cups, chopped
• 0.5 Cup salsa - 1/2 cup
• 2 Teaspoon olive oil - 2 teaspoons
• 0.5 Teaspoon ground cumin - 1/2 teaspoon
• 0.5 Teaspoon garlic powder - 1/2 teaspoon
• 0.25 Teaspoon fine salt - 1/4 teaspoon

Instructions

1. Prep vegetables and mash beans

   1. *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.

2. Mix the filling

   2. *Fold in the remaining beans*, corn, spinach, cheddar, and 1/4 cup salsa until the filling is *evenly mixed*.

3. Assemble the quesadillas

   3. *Place 4 tortillas* on a cutting board, divide the filling evenly over them, then *top with the remaining tortillas* and press gently.

4. Cook the first quesadilla

   4. *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.

5. Finish and serve

   5. *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.