Spinach & Black Bean Quesadillas

Preperation time
20 m
Skills level

Serving size
4
Country of origin

Preparation time: 20 m
Cooking time: 10 m
Servings: 4

Ingredients

  • 1 small container organic baby spinach
  • 2 white onions
  • 2-3 cloves of garlic
  • 1 can black beans (reserve some liquid)
  • 1 large can Goya chick peas See my Dillish Humus recipe)
  • 1 small bunch of scallions
  • 4 large white flour tortillas (I like Mission Tortillas)
  • 1/2 cup of shredded sharp cheese (shred it yourself less additives!)
  • 1 small container of sour cream
  • 1 small container of store bought guacamole (or you could make it!)
Recipe Type:
Course:

Quesadillas can be loaded with cheese and very greasy. These are a healthy yet delicious version. Here are the directions. In a large saucepan, heat some extra virgin olive oil and add one diced onion.  Once the onions become translucent add about three or four handfuls of organic baby spinach. The spinach will quickly cook down, and you may need to add another handful or more. You will need enough of the mixture for two large quesadillas.  Add some olive oil and sea salt to the spinach and onions mixture. Let this simmer. Then, turn off the heat once all the spinach is cooked and onions are translucent, not brown. Transfer to a bowl.

In another saucepan, drizzle some extra virgin olive oil. Dice one small white onion and two or three cloves of garlic, and add these to the pan. Once these are translucent, add a can of black beans. Reserve some of the liquid when you open the beans, and add that to the pan along with some sea salt and a drizzle of olive oil. Once this cooks maybe 8 minutes, use a masher and mash the onions, garlic, and black bean mixture together.  Turn off the heat and set this aside. Transfer to a bowl.

Make my Dillish Hummus. Try some diced scallions on top for a little crunch.

Now, using the same frying pan you used to saute the onions and spinach mixture, heat up your tortillas, about one minute a side. You will need two large tortillas. I like white flour tortillas. Keep one tortilla in the frying pan. Add a few dallops of the black bean mixture, a few dallops of the hummus, and about 2 heaping tablespoons of the spinach and onion mixture. Add about 1/4 cup of sharp cheddar cheese and add the second (already heated) tortilla to the top.

Let it cook about 2-3 minutes on low heat, then carefully using a spatula flip it. Let it cook another few minutes then transfer to a cutting board. Using a pizza cutter, cut into sixths. Repeat this making one more quesadilla. Then, pile up the slices and put them on a serving dish. Add to that some more grated cheese and diced scallions. YUM!!!! Serve each slice with a dallop of sour cream, guacamole, hummus and don’t forget the salsa!  Kids LOVE this meal!