Creamy White Bean and Spinach Quesadillas
Crispy on the outside, creamy on the inside, these insanely delicious Creamy White Bean and Spinach Quesadillas make an awesomely fast weeknight dinner.
Servings: 4 quesadillas
Ingredients
- 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.
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Notes
*I cook my quesadillas in a dry skillet (they don't stick), but you can use oil if you prefer a more fried texture to the tortillas.
Nutrition
Serving: 1Serving | Calories: 462.35kcal | Carbohydrates: 51.08g | Protein: 17.83g | Fat: 20.03g | Sodium: 929.9mg | Fiber: 9g