Ingredients
Beans and Spices
- 1 15oz. can cannellini beans
- 3/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/8 tsp garlic powder
- 1/8 tsp salt
Vegetables and Dairy
- 2 cups fresh spinach
- 4 oz. pepper jack cheese, shredded
- 1/2 cup sour cream
Others
- 4 8-inch flour tortillas
Instructions
- Prepare the Beans: Rinse and drain the cannellini beans thoroughly to remove any canning liquid. Transfer the drained beans to a bowl and add chili powder, ground cumin, garlic powder, and salt. Stir well to evenly coat the beans with the spices.
- Mix in Spinach and Cheese: Roughly chop the fresh spinach into smaller pieces to ensure it cooks evenly inside the quesadilla. Add the chopped spinach, shredded pepper jack cheese, and sour cream to the bowl with the seasoned beans. Stir all ingredients together gently until well combined into a creamy mixture.
- Assemble the Quesadillas: Divide the creamy spinach and bean mixture evenly among the four flour tortillas, spreading it out on one half of each tortilla. Fold each tortilla in half to enclose the filling securely.
- Cook the Quesadillas: Heat a skillet over medium heat. Place one or two quesadillas in the skillet (depending on size) and cook for 3-5 minutes on each side until the tortillas become golden brown and crispy, and the filling inside melts into a gooey consistency. Flip carefully to avoid spilling the filling.
- Serve: Remove the quesadillas from the skillet and place them on a cutting board. Cut each quesadilla in half for easier serving. Enjoy immediately while warm and melty.
Notes
- You can substitute pepper jack cheese with Monterey Jack or mozzarella for a milder flavor.
- For a gluten-free version, use gluten-free tortillas.
- Feel free to add diced jalapeños or hot sauce for a spicier kick.
- Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
