Red Bean Quesadilla
Whole grain tortillas filled with mashed red beans, spinach, cheese, and avocado are heated until and warm, melted, and golden brown.
Ingredients
- 1 15.5 ounce can low-sodium red kidney beans, drained and rinsed
- garlic powder or dry herbs(optional)
- 1 cup frozen spinach, thawed(squeeze to remove excess liquid)
- 1/2 cup shredded Monterey Jack or Cheddar cheese
+ 2 more ingredients
Instructions
Using a fork, mash beans in a bowl until slightly chunky. Add no-salt seasonings such as garlic powder and dried or fresh herbs, if desired.
To assemble the quesadilla, place 1 tortilla on a plate and top with half the mashed beans.
Top the beans with half of the spinach, cheese, and avocado (if desired).
Put another tortilla on top of the avocado, gently pressing it down so the tortilla sticks.
Repeat steps to assemble the next quesadilla using the remaining 2 tortillas.
Place a nonstick skillet on the stove over medium and heat until warm.
Place one quesadilla at a time in the skillet and cook until golden brown, about 1-2 minutes on each side. Alternatively, place the quesadilla in the microwave and heat until the cheese melts, about 45 seconds.
Cut each quesadilla into quarters. Serve warm.
Nutrition Estimate
Per serving • Estimated by Blinner AI