Black Bean Spinach Quesadillas
These quick and delicious Black Bean Quesadillas are made with 5 ingredients in less than 30 minutes for the perfect meal!
Servings: 4
Ingredients
- 4 burrito size tortillas
- 2 cups shredded Mexican blend cheese
- 15 ounces black beans , drained and rinsed
- 4 ounces fresh baby spinach
- ¾ cup pico de gallo
Instructions
- Preheat the oven to 400 degrees F.
- Place each tortilla on a baking sheet, draping half over the edge so that they all fit.4 burrito size tortillas
- Distribute about half of the each of the cheese over the part of each of the tortillas that are on the baking sheet, then distribute all of the black beans.2 cups shredded Mexican blend cheese, 15 ounces black beans
- Layer on the spinach and then the pico de gallo.4 ounces fresh baby spinach, ¾ cup pico de gallo
- Finally sprinkle the rest of the cheese on the top (I like to do this so it can act as a 'glue' to hold the ingredients inside the quesadilla).
- Fold the other half of the tortillas over top and lightly press down.
- Bake the tortillas for about 7 minutes, then flip each over and bake for another 7 minutes, until the cheese is melted and the outside of the tortillas is crispy and brown.
Notes
Prep Tips:
- If desired, roughly chop the spinach so it stays in place on the quesadilla easier.
- Press the tortillas gently after folding so the fillings stay evenly distributed.
Variation Suggestions:
- Add sliced jalapeños or a pinch of red pepper flakes for extra heat.
- Use salsa or even diced tomatoes instead of the pico de gallo, if you prefer.
- Swap the black beans for pinto beans or refried beans.
- Stir in some cooked corn kernels for a little sweetness and texture.
- Add cooked shredded chicken for additional protein.
Serving Suggestions:
- Cut each quesadilla into wedges for easy serving.
- Serve with sour cream, guacamole, or extra pico de gallo on the side.
- Serve with this tangy 5-minute homemade Lime Crema sauce.
- Pair with a simple side salad, Spanish rice, or tortilla chips and salsa.
Storage Info for Leftovers:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven, toaster oven, or skillet to bring back the crispiness.
- Microwaving works in a pinch, but the tortillas will be softer.
Nutrition
Calories: 551kcal | Carbohydrates: 63g | Protein: 28g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 1104mg | Potassium: 658mg | Fiber: 12g | Sugar: 7g | Vitamin A: 3233IU | Vitamin C: 10mg | Calcium: 513mg | Iron: 6mg
