Creamy White Bean and Spinach Quesadillas - Budget Bytes (1,004 views)

Tried these this evening and DW and I really enjoyed them. I cut back on the spices, only adding the cumin, because DW has issues with heat. Also used grated cheddar, not pepper jack. The cannellini beans were some I cooked this afternoon rather than using canned beans.

All in all, very good

Richard

1 15oz. can cannellini beans
3/4 tsp chili powder
1/4 tsp ground cumin
1/8 tsp garlic powder
1/8 tsp salt
2 cups fresh spinach
4 oz. pepper jack cheese, shredded
1/2 cup sour cream
4 8-inch flour tortillas

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.