Spinach Quesadillas with Spiced Pinto Beans
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
2 large servings or 4 smaller servings
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Course
Dinner
Spinach Quesadillas with Spiced Pinto Beans
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Beans
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 ½ cups 1 can pinto beans with liquid
- ½ teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon Coriander
- 1/4 teaspoon oregano
- ¼ teaspoon sea salt
Quesadillas
- 2 cups fresh baby spinach shredded
- 4, 10 ” wheat tortillas
- 2 to 3 ounces shredded sharp cheddar cheese
Instructions
- Heat an 8” or 10” skillet over medium-low heat. Add the olive oil followed by the minced garlic. Cook for a minute or so then stir in the beans, with liquid, and the spices. Cook until the liquid reduces down to about ¼ of what there was and the beans are soft. Light mash the bean mixture with a fork.
- Preheat a griddle or large, flat skillet over low heat- the pan should be large enough to fit the tortilla. Brush one side of a tortilla with olive oil and place it oil-side down in the skillet. Sprinkle a little cheese on the bottom then spread ¼ of the bean mixture on half the tortilla then top with ¼ of the spinach and enough cheese to be even over the spinach.
- Fold the tortilla in half, covering the mixture. Cook the quesadilla over low heat, flipping once, about 4 to 5 minutes. The tortilla should be browning and crisp and the cheese should be melting. Cut into wedges to serve. Repeat with remaining tortillas.
Notes
- You could easily use garlic powder instead of the minced garlic.
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