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I’m discovering myself away from dwelling all through the day extra, which suggests dinner must occur in about 15 minutes. I’m counting on household favorites that I can simply make with out fuss. These spinach quesadillas are on the high of my checklist. Usually I’ll make a bigger batch of the beans which accelerates the method however truthfully, even with cooking the beans, these are quick and scrumptious.

The Beans

I am going via phases of cooking, particularly relating to grains and legumes. I’m continuously switching up my favorites. Proper now, my cooking is all concerning the pinto beans (like these pinto candy potato enchiladas). I discover these beans are the proper, creamy addition to so many meals (assume like in these vegan baked beans or my favourite smoky beans).

In fact, you may simply swap out your favourite bean. Black beans are the subsequent apparent however I’ve additionally been identified to make use of small white beans for his or her comparable mushy and creamy texture.

Greens. Greens. Greens.

To be trustworthy, I take advantage of spinach out of sheer laziness. There’s an ease that comes with placing uncooked spinach in with the beans and cheese then have it come out tender and cooked. I do that with pizza and enchiladas too. I may most likely make a case for doing this with most recipes.

Nevertheless, I do know greens could be a kind of objects that you just at all times want recipes for. So, saute some kale or chard and add to the bean combination. In fact, different objects work nicely too. Candy corn, shaved summer season squash, tomatoes, and/or cooked candy potatoes are just some of my favorites.

Vegan (Yeah, I mentioned vegan)

Right here’s the factor: you may depart the cheese out of this. The creamy beans and greens may simply maintain the tortillas collectively. That is additionally a stable time so as to add some smashed avocado and even hummus to the combo (it sounds unusual however consider some chipotle hummus- so good!)


Lastly, we use plenty of flour tortillas in our home however you may simply make this with gluten-free tortillas. Discover some at your native grocery retailer or make your individual. I’ve a model for an amaranth one which my pal Alanna shared on her web site.


Overhead photograph of quesadillas on a white plate with a small white bowl of red salsa.

Spinach Quesadillas with Spiced Pinto Beans



1 tablespoon olive oil

1 clove garlic, minced

1 ½ cups (1 can) pinto beans with liquid

½ teaspoon smoked paprika

half of teaspoon cumin

1/Four teaspoon coriander

1/Four teaspoon oregano

¼ teaspoon sea salt


2 cups contemporary child spinach, shredded

4, 10” wheat tortillas

2 to three ounces shredded sharp cheddar cheese


  • Warmth an 8” or 10” skillet over medium-low warmth. Add the olive oil adopted by the minced garlic. Prepare dinner for a minute or so then stir within the beans, with liquid, and the spices. Prepare dinner till the liquid reduces right down to about ¼ of what there was and the beans are mushy. Gentle mash the bean combination with a fork.
  • Preheat a griddle or massive, flat skillet over low heat- the pan must be massive sufficient to suit the tortilla. Brush one aspect of a tortilla with olive oil and place it oil-side down within the skillet. Sprinkle slightly cheese on the underside then unfold ¼ of the bean combination on half the tortilla then high with ¼ of the spinach and sufficient cheese to be even over the spinach.
  • Fold the tortilla in half, masking the combination. Prepare dinner the quesadilla over low warmth, flipping as soon as, about Four to five minutes. The tortilla must be browning and crisp and the cheese must be melting. Reduce into wedges to serve. Repeat with remaining tortillas.



You would simply use garlic powder as a substitute of the minced garlic.

Key phrases: spinach quesadilla, spiced pinto beans

Spinach Quesadillas with Spiced Pinto Beans