This meal is sooooo easy… and healthy. I found the recipe on display at our local health food store. I wish I had time to soak and boil dried beans… maybe some day… until then I use Eden brand beans, which come in custom BPA-free cans. I double the recipe and make the filling in a big cast-iron skillet. Substitute cheese and yogurt with alternatives to be allergy friendly.
Spinach and Black Bean Quesadillas
- 1 Tbsp. Olive Oil
- 1 small onion, diced
- 3-4 cups fresh spinach
- 4 8-inch whole wheat flour tortillas
- 1 cup (or less) shredded reduced fat Mexican cheese
- 1 15-oz can black beans, rinsed and drained
- 1 tsp. ground cumin (optional)
- fat free greek yogurt (optional… or sour cream)
- refried beans (optional)
Heat the oil in a large skillet over medium heat. Add onion: saute and stir until soft. Add spinach: cook and stir until wilted. Add beans: stir to combine. Season with salt and pepper.
Coat a medium skillet with nonstick cooking spray and place over medium heat. Add 1 tortilla: cook until light golden brown, turn over. Top with spinach-bean mixture, a little cheese, a little cumin, refried beans and yogurt. Fold tortilla in half, press gently to close, cook 2 minutes or so until lightly browned. Flip and cook an additional 2 minutes (optional). Remove from skillet and serve!