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.
Ingredients
- 1Cans of cannellini beans ($0.69)
- ¾ tspchili powder ($0.05)
- ¼ tspground cumin ($0.03)
- ⅛ tspgarlic powder ($0.02)
- ⅛ tspsalt ($0.02)
- 2 cupsfresh spinach ($0.87)
- 4 ozpepper jack cheese, shredded ($1.00)
- ½ cupsour cream ($0.35)
- 48-inch flour tortillas ($0.96)
Directions
- 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.
- 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.
- 3
Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
- 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).
- 5
Cut the quesadillas in half, then serve.