Creamy White Bean and Spinach Quesadillas
User Reviews
4.9
Creamy White Bean and Spinach Quesadillas
Description
This recipe layers a creamy mixture of cannellini beans, lightly spiced with chili powder, cumin, garlic powder, and salt, with fresh chopped spinach, shredded pepper jack cheese, and sour cream inside flour tortillas. The combination gives a mellow, slightly spicy filling with a tender texture from the beans and spinach alongside melted cheese.
Cooking the quesadillas on medium heat in a dry skillet until both sides turn golden brown creates a crisp exterior that contrasts nicely with the soft, gooey filling. The mild heat in the seasoning complements the creamy filling without overwhelming it.
These quesadillas work well for a quick meal or snack and can be halved for portion control. They pair well with salsa or guacamole for added flavor. Cooking in a dry skillet preserves the tortilla’s crispness without extra oil. Adjust the spice level by varying chili powder amounts.
The original notes mention that oil can be used in the skillet if a more fried texture is desired, but dry cooking prevents sticking and keeps them lighter.
Ingredients
- 1 oz. can cannellini beans $0.69
- 3/4 tsp chili powder $0.05
- 1/4 tsp cumin $0.03, ground
- 1/8 tsp garlic powder $0.02
- 1/8 tsp salt $0.02
- 2 cups spinach $0.87, fresh
- 4 oz. pepper jack cheese $1.00, shredded
- 1/2 cup sour cream $0.35
- 4 flour tortillas $0.96, 8-inch
Instructions
- Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
- Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
- Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
- Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
- Cut the quesadillas in half, then serve.
Notes
- A dry skillet works well to prevent sticking and keeps tortillas crisp without added oil.
- For a richer texture, cook quesadillas with a little oil to achieve a fried finish on the tortilla.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4quesadillas
Amount Per Serving
Calories 46235 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 462.35kcal | 23% |
| Carbohydrates | 51.08g | 17% |
| Protein | 17.83g | 36% |
| Fat | 20.03g | 31% |
| Sodium | 929.9mg | 39% |
| Fiber | 9g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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