Crispy, creamy, an easy weeknight dinner!
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.
Cut the quesadillas in half, then serve.
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.
Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
Roughly chop the spinach into smaller pieces.
Once well drained, transfer them to a bowl and add the ingredients. Stir to combine the beans with the spices.
Rinse and drain the cannellini beans well.
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