Spinach and Black Bean Quesadillas
Spinach and black bean quesadillas are a simple dinner recipe that is both satisfying and quick to prepare. This flavorful meal is perfect for busy weeknights and a great option for an easy dinner.
Key Ingredients & Substitutions:
- Tortillas: Use corn or whole wheat tortillas for a different flavor.
- Black Beans: Canned pinto beans or kidney beans work well.
- Spinach: Fresh kale, chopped, can be a good substitute.
- Cheese: Any good melting cheese like Monterey Jack or cheddar is ideal.
Ingredients:
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
- 4 large flour tortillas (8-10 inches)
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Optional for Serving:
- Salsa
- Sour cream
- Avocado or guacamole
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2-4
- Calories per serving: Approximately 400-500 (varies with ingredients)
- Tools needed: Large skillet, spatula
Step-by-Step Instructions:
1. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Prepare the Filling
Add the rinsed black beans to the skillet. Stir in the chopped spinach, cumin, and chili powder. Cook until the spinach wilts down, which usually takes 2-3 minutes. Season with salt and pepper to your liking.
3. Assemble the Quesadillas
Remove the filling from the skillet and wipe it clean if necessary. Place one tortilla in the skillet over medium heat. Sprinkle half of one side of the tortilla with about a quarter cup of cheese. Spoon about a quarter of the bean and spinach mixture over the cheese. Top the mixture with another quarter cup of cheese.
4. Cook the Quesadillas
Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 2-4 minutes per side, until the tortilla is golden brown and crispy and the cheese is melted and bubbly. Carefully remove from the skillet, slice into wedges, and repeat with the remaining tortillas and filling. This simple dinner recipe comes together quickly.
Variation Ideas:
- Add diced bell peppers or corn to the filling.
- Include a pinch of smoked paprika for extra depth.
- Serve with a squeeze of lime juice for brightness.
Storage Instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for a few minutes per side until warmed through and crispy, or use a toaster oven for best results. This makes for an easy dinner later in the week.
Frequently Asked Questions (FAQ):
Can you make these ahead of time?
You can prepare the black bean and spinach filling in advance and store it in the refrigerator for up to 2 days. Assemble and cook the quesadillas just before serving.
What kind of tortillas work best for this simple dinner recipe?
Flour tortillas are classic for quesadillas, but corn tortillas offer a different texture and flavor. Choose what you prefer.
How do you prevent the quesadillas from becoming soggy?
Ensure your filling isn’t too watery; cook down the spinach well. Also, don’t overload the quesadilla with too much filling.
Can you freeze cooked quesadillas?
Yes, you can freeze cooked and cooled quesadillas. Wrap them tightly in plastic wrap and then foil. Reheat in a skillet or oven from frozen until warmed through.
Is this a good option for a quick lunch?
Absolutely! These spinach and black bean quesadillas are perfect for a quick, satisfying lunch.
How can you make these quesadillas spicier?
Add a pinch of cayenne pepper, a dash of hot sauce to the filling, or include finely diced jalapeños with the onions for more heat.
