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spinach and black bean quesadillas

(7 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

This recipe serves 2, but can be doubled or tripled for a larger meal. Also, different types of tortillas can be used, including flour tortillas. Some people have Quesadilla Makers - an appliance that cooks them on both sides at once and scores them for slicing. This recipe will work equally well in that type of appliance. Adjust the amount of ingredients added, following the manufacturer's instructions.

(7 ratings)
yield 2 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For spinach and black bean quesadillas

  • 4
    6-inch corn tortillas
  • 2 tsp
    olive oil
  • 1/4 c
    minced onion
  • 1 clove
    garlic, minced
  • 1 c
    fresh spinach leaves, shredded
  • 1/2 c
    black beans, rinsed and drained
  • 1/2 c
    grated pepper jack cheese
  • 1/3 c
    chopped fresh cilantro
  • salsa for serving

How To Make spinach and black bean quesadillas

  • 1
    Heat oil in a small skillet and sautee the onion and garlic over medium heat for 3-4 minutes. Stir in the spinach and cook until wilted. Set aside.
  • 2
    Sprinkle half the cheese on 2 of the tortillas. Top each tortilla with 1/2 the sauteed vegetable mixture. Layer the black beans on top. Sprinkle with remaining cheese and cilantro. Top with the other 2 tortillas.
  • 3
    Wipe out the skillet but leave some of the oil. Heat over medium-high heat. Carefully place a quesadilla in the skillet, and cook until bottom is browning and cheese is beginning to melt. Lift with large spatula, invert onto a small plate to aid in turning over. Place other side down in skillet and continue to cook until other side is browned. Repeat for second quesadilla.
  • 4
    To serve, cut into fourths and serve with salsa. May add avocado or sour cream if desired.
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