Creamy White Bean and Spinach Quesadillas
Crispy, creamy, an easy weeknight dinner!
Ingredients
Step 1
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.
Step 2
Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
Step 3
Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
Step 4
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).
Step 5
Cut the quesadillas in half, then serve.
Step 1
Cut the quesadillas in half, then serve.
Step 2
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.
Step 3
Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
Step 4
Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
Step 5
Roughly chop the spinach into smaller pieces.
Step 6
Once well drained, transfer them to a bowl and add the ingredients. Stir to combine the beans with the spices.
Step 7
Rinse and drain the cannellini beans well.
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