Spinach And Black Bean Quesadilla
In this delightful recipe, warm tortillas are filled with a savory combination of cheese, black beans, spinach, and cilantro. Squeezes of lime juice and a touch of hot sauce add a burst of flavor to each bite. Perfectly crispy and golden brown, these quesadillas are a delicious treat for any meal of the day.
— Constant Cookbook
Ingredients
- 2 8-10″ tortillas (I used sprouted grain tortillas from WF)
- ½ tablespoon olive oil
- 1 clove garlic, cut in half
- 3 ounces cheese*, thinly sliced or shredded
- ½ cup black beans, drained and rinsed if using canned
- 2-3 handfuls spinach, chopped into small pieces
- juice from 1 lime
- 2-3 tablespoons cilantro
- A few dashes of hot sauce
Instructions
- Preheat skillet or griddle over medium to medium-low heat.
- Rub one side of each tortillas with garlic clove and then brush with olive oil. Place olive oil side down on preheat pan.
- Sprinkle cheese, followed by spinach, black beans, and finally cilantro on one half of the tortilla.
- Squeeze a bit of lime juice over mixture, followed by a few dashes of hot sauce if using. Fold tortillas over and let cook on each side until crisp and beginning to brown, 3-5 minutes depending on how hot you have your pan.
Cook Time
10M
Prep Time
PT5M
Yield
2
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