Quesadillas in the house! I love Mexican/Tex-Mex/Southwestern style food and quesadillas are no exception. These Black Bean & Spinach Quesadillas are quickly becoming a lunchtime favorite for me because they are so quick and simple (and delicious!) to make. And if Meatless Monday is a thing at your house this recipe will be right up your ally, because the black beans are so filling and provide plenty of protein.
And if you just can’t get enough black beans, you can try Black Bean Brownies for dessert!
Slice some avocado and chop up a handful of spinach.
Heat up a little bit of butter in a large skillet. You could also spray with nonstick spray before you cook them, but I like the butter flavor myself.
While the skillet heats, layer cheese, spinach, black beans, salt, and more cheese on the tortillas.
Fold in half and transfer to the hot butter. Cook until golden then flip. Repeat with the second quesadilla.
Top with avocado and sour cream and enjoy!
- 2 large 10 inch flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup fresh chopped spinach
- 1/2 cup black beans drained and rinsed
- Salt to taste
- 1/2 Tbsp butter
- 1/2 avocado sliced
- 4 Tbsp sour cream
Melt butter in a large skillet over medium heat. On one half of a tortilla layer 1/4 cup cheese, then half the spinach and black beans, plus a sprinkle of salt. Spread another 1/4 cup cheese over that and fold the tortilla over. Carefully transfer to waiting skillet and cook until golden brown, about 3-4 minutes. Flip and cook another 2-3 minutes until that side is golden brown as well. Repeat with the remaining ingredients, then top with avocado and sour cream and eat immediately.