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!
Serves 4
The Ivy Box 
Sounds yummy! I may give it a try this weekend. I have been contemplating going on a journey through the world of beans and how they can be cooked and presented. A diet rich in beans is apparently one of the commonalities of people who live a long time…
For those that have the time, and it is actually not much time in terms of requiring your undivided attention, beans reconstituted from dried beans are generally better in texture and flavor. I soak and cook my own most of the time….
MMMM…Brendy and I finally made this meal last week. We loved it so much that we’re making it again this week. Can’t get enough! Thanks for sharing!