Best 2 Black Bean And Spinach Quesadillas Recipes

Black bean and spinach quesadillas are a delicious and easy-to-make meal that is perfect for any occasion. They are a great way to use up leftover black beans and spinach, and they can be customized to your liking. Whether you prefer them mild or spicy, vegetarian or with meat, there is a recipe out there for everyone. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in no time.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND BLACK BEAN QUESADILLAS

Spinach and Black Bean Quesadillas image

These Quesadillas can be cut into wedges and served as appetizers or can be used whole as a light lunch served with a salad.

Provided by BeckyF

Categories Black Beans

Time 35m

Yield 12 Appetizers, 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, peeled and minced
1 jalapeno pepper, stemmed,seeded and minced
1 cup cooked black beans
1 cup cooked spinach
1 pinch five-spice powder (available in Asian or other specialty food stores)
salt
fresh ground black pepper
12 8-inch whole wheat flour tortillas
1 egg, well beaten

Steps:

Heat 1 tablespoon of the oil in a heavy nonstick skillet over midium-high heat.
Add the onion, garlic, and jalapeno pepper, and saute until soft about 3 minutes.
Add the mashed beans to the pan and saute, for 1 minute.
Fold in the spinach, stirring well to incorporate.
Remove the pan from the heat and allow the mixture to cool.
Season with the five spice-powder and salt and pepper.
Place 6 of the tortillas flat on a work surface and divid the bean mixture among them, spreading the filling on top of each tortilla but leaving a 1/2-inch border around the tortilla edges.
Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal.
Preheat the oven to 200F degrees.
Place a heavy skillet over medium-high heat.
Brush tops and bottoms of the tortillas with the remaining oil and cook each one in the hot skillet until light brown, about 2 minutes on each side.
Keep the finished quesadillas warm in the preheated oven until all of them are cooked.
Remove the quesadillas from the oven.
Leave whole or cut into wedges and serve immediately.

SPINACH AND BLACK BEAN QUESADILLAS

Spinach and Black Bean Quesadillas image

This recipe serves 2, but can be doubled or tripled for a larger meal. Also, different types of tortillas can be used, including flour tortillas. Some people have Quesadilla Makers - an appliance that cooks them on both sides at once and scores them for slicing. This recipe will work equally well in that type of appliance. Adjust...

Provided by Susan Feliciano

Categories Other Snacks

Time 20m

Number Of Ingredients 9

Ingredients

4 6-inch corn tortillas
2 tsp olive oil
1/4 c minced onion
1 clove garlic, minced
1 c fresh spinach leaves, shredded
1/2 c black beans, rinsed and drained
1/2 c grated pepper jack cheese
1/3 c chopped fresh cilantro
salsa for serving

Steps:

1. Heat oil in a small skillet and sautee the onion and garlic over medium heat for 3-4 minutes. Stir in the spinach and cook until wilted. Set aside.
2. Sprinkle half the cheese on 2 of the tortillas. Top each tortilla with 1/2 the sauteed vegetable mixture. Layer the black beans on top. Sprinkle with remaining cheese and cilantro. Top with the other 2 tortillas.
3. Wipe out the skillet but leave some of the oil. Heat over medium-high heat. Carefully place a quesadilla in the skillet, and cook until bottom is browning and cheese is beginning to melt. Lift with large spatula, invert onto a small plate to aid in turning over. Place other side down in skillet and continue to cook until other side is browned. Repeat for second quesadilla.
4. To serve, cut into fourths and serve with salsa. May add avocado or sour cream if desired.

Tips:

Choose ripe, flavorful black beans for the best flavor. You can use canned or cooked black beans, but if you're using canned beans, be sure to rinse them well before using.
Use fresh spinach for the best flavor and texture. If you're using frozen spinach, be sure to thaw it completely and squeeze out any excess moisture before using.
Season the black bean and spinach mixture generously with spices. This will help to enhance the flavor of the quesadillas.
Use a good quality cheese that melts well. This will help to hold the quesadillas together and make them gooey and delicious.
Cook the quesadillas over medium heat until the cheese is melted and the tortillas are golden brown. This will help to ensure that the quesadillas are cooked through without burning.
Serve the quesadillas immediately with your favorite toppings. Some popular toppings include guacamole, salsa, sour cream, and pico de gallo.

Conclusion:

Black bean and spinach quesadillas are a delicious and easy-to-make meal that is perfect for any occasion. They're packed with protein and fiber, and they're also a good source of vitamins and minerals. Plus, they're customizable, so you can add your favorite toppings to make them your own. So next time you're looking for a quick and easy meal, give these black bean and spinach quesadillas a try. You won't be disappointed!