This is like, “the week of quesadillas” at my house. LOL. When the concept for these super easy creamy quesadillas first came into my head I couldn’t decide whether to make them with chicken or do a vegetarian version, so I just made both! While I love both versions of this quesadilla, the incredible ease and low cost of these Creamy White Bean and Spinach Quesadillas might make them the winner. They literally only take about 20 minutes and are so freaking good.
If you want the chicken version, head over to the post for Creamy Chicken and Spinach Quesadillas.
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What to Serve with Spinach and White Bean Quesadillas
Because the filling for these quesadillas is so rich and creamy, they really benefit from being served with a nice tangy salsa or pico de gallo. The salsa I used is a smoky chipotle red salsa, which paired so well with the flavors of the quesadillas. Normally quesadillas would be served with some sour cream or guacamole dolloped on top, but there is so much creaminess already that I think that would be overkill.
What type of white beans should I use?
I definitely suggest using cannellini beans for this recipe because of their large size, firm texture, and ability to hold their shape. Other white beans, like navy beans, tend to break down and are better suited for use in soups, stews, or recipes where they’ll be mashed. If you want to read more about the common types of white beans and how they’re best used, check out this helpful guide from Camellia Beans.
Creamy White Bean and Spinach Quesadillas
Servings 4 quesadillasIngredients
- 1 15oz. can cannellini beans ($0.69)
- 3/4 tsp chili powder ($0.05)
- 1/4 tsp ground cumin ($0.03)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp salt ($0.02)
- 2 cups fresh spinach ($0.87)
- 4 oz. pepper jack cheese, shredded ($1.00)
- 1/2 cup sour cream ($0.35)
- 4 8-inch flour tortillas ($0.96)
Instructions
- Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
- Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
- Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
- Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
- Cut the quesadillas in half, then serve.
See how we calculate recipe costs here.
Notes
Nutrition
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How to Make Spinach and White Bean Quesadillas – Step by Step Photos
Begin by rinsing and draining a 15oz. can of cannellini beans. Make sure they’re drained well, then place them in a bowl with 3/4 tsp chili powder, 1/4 tsp cumin, 1/8 tsp garlic powder, and 1/8 tsp salt. Stir to coat the beans in the spices.
Roughly chop about 2 cups of spinach into smaller pieces.
Combine the seasoned beans and chopped spinach in a bowl with 4 oz. shredded pepper jack cheese and 1/2 cup sour cream. Stir to combine these ingredients.
Divide the spinach and bean mixture between the four tortillas, covering half of the tortilla, then fold them in half to close.
Cook the quesadillas, one or two at a time, in a skillet over medium heat until the tortillas are brown and crispy, and the filling is melted. I don’t add oil to my skillet, but you can if you prefer a more fried-like texture to the tortillas. (The residue you see in the skillet is splatter from juices coming out of the quesadilla.)
Slice the cooked quesadillas in half and serve!
As mentioned above, I LOVE these Creamy White Bean and Spinach Quesadillas served with a nice tangy salsa!
Before finding this recipe, I never thought of putting sour cream into the quesadilla and it’s a game changer! If I don’t have sour cream on hand I’ll sub Greek yogurt and it’s just as tasty.
Ok well these are dang delicious. I used cheddar and added some chopped jalapeno cheese curds cause it’s what I had. I also mashed my beans up a bit. So. Good.
These are another easy and delicious hit from Budget Bytes. The only thing I’d change is lightly mashing the beans so they’re creamier and don’t spill out when flipping the quesadillas.
This is one of my favorite easy lunches. Tastes great and comes together in a flash! I add a bit more chili powder and some cayenne cuz I like more bite.
Excellent Recipe! I just enjoyed the heck out of this on soca bread right from the oven! I’ll be having this again very soon!
This is so delicious!! I’ve made it so many times and it’s so easy. I recently decided to switch the spinach for arugula and I changed the cheese to a non-dairy version since I have an issue with dairy, and it was still delicious!! Very easy to move stuff around and make it delicious still!!
Delicious! I was skeptical that the white beans would work but they blended in perfectly with the creamy texture and other flavors. My teens love them too. Makes a great quick veggie friendly meal.
So simply and satisfying! Whole family loved these and my 5 year old asked for leftovers for lunch :)
We LOVE these quesadillas! My 6 y/o said their his favoritebin all the land. Thanks for the easy and tasty spin a simple classic.
My partner and I like to combine this recipe with the chicken version for extra oomph. I LOVE quesadillas and this is such a yummy and easy weeknight dinner!
These quesadillas have made some really great freezer meals for my family. I put parchment paper between the quesadillas and freeze several of them in a gallon ziploc freezer bag. When we want to eat one, we thaw it out for a minute in the microwave and then crisp up the outside in a skillet. So easy for a busy night or when my teens need a snack because they are growing like crazy.
Just had these tonight for dinner, and they are so delicious! I added avocado and it was so filling and indulgent without being overly heavy. I’ll definitely be adding these to the regular meal rotation.
Forgot to actually rate the recipe, but it’s definitely 5 stars!
I love Beth’s website! Every recipe I’ve tried has been great and most with minimal ingredients and minimal effort. Many of them can be made ahead. These quesadillas are definitely a go-to dinner. Delicious!
Thank you for the many dinners I have already made and those thatI will be making.
Omg these are freakin awesome!!! Super easy to make and taste delicious! Great to make ahead for lunch at work or an easy weeknight dinner.
I followed the recipe exactly, and these are perfectly delicious. I hope they freeze well!