Spinach and Black Bean Quesadillas Recipe
🕒 Cook Time: 15 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 35 minutes
🥑 Servings: 6
🍽️ Yield: 12 Appetizers
Description:
These Spinach and Black Bean Quesadillas are a delightful fusion of flavors, perfect for either appetizers or a light lunch served alongside a refreshing salad. Packed with nutritious ingredients and bursting with Southwestern flair, they’re bound to become a favorite in your recipe collection.
Ingredients:
- 3 tablespoons olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, finely chopped (optional for spice lovers)
- 1 can black beans, drained and mashed
- 1 cup fresh spinach, chopped
- 1 teaspoon five-spice powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 12 (8-inch) whole wheat flour tortillas
- 1 egg, beaten
Instructions:
-
Prepare the Filling:
- Heat 1 tablespoon of olive oil in a heavy nonstick skillet over medium-high heat.
- Add the diced onion, minced garlic, and chopped jalapeno pepper (if using), sautéing until softened, about 3 minutes.
- Incorporate the mashed black beans into the skillet, sautéing for an additional 1 minute.
- Fold in the chopped spinach, stirring well to combine.
- Remove the skillet from the heat and allow the mixture to cool slightly.
- Season the filling with five-spice powder, salt, and freshly ground black pepper, adjusting to taste.
-
Assemble the Quesadillas:
- Lay 6 tortillas flat on a clean work surface.
- Divide the bean and spinach mixture evenly among the tortillas, spreading it over the surface while leaving a 1/2-inch border around the edges.
- Brush the edges of the tortillas with the beaten egg.
- Place a second tortilla on top of each filled tortilla, pressing down gently to seal the edges.
-
Cook the Quesadillas:
- Preheat the oven to 200°F (93°C).
- Heat a heavy skillet over medium-high heat.
- Brush both sides of each assembled quesadilla with the remaining olive oil.
- Cook each quesadilla in the hot skillet until lightly browned, approximately 2 minutes per side.
- Transfer the cooked quesadillas to a baking sheet and keep them warm in the preheated oven while cooking the remaining quesadillas.
-
Serve and Enjoy:
- Remove the quesadillas from the oven.
- Serve them whole or cut into wedges for easy sharing.
- Enjoy your Spinach and Black Bean Quesadillas immediately, either as appetizers or as a satisfying light lunch option.
Nutritional Information (per serving):
- Calories: 118.7
- Total Fat: 7.8g
- Saturated Fat: 1.2g
- Cholesterol: 35.2mg
- Sodium: 16.6mg
- Total Carbohydrates: 8.9g
- Dietary Fiber: 2.9g
- Sugar: 0.8g
- Protein: 4g
Recipe Notes:
- For added flavor and texture, consider incorporating grated cheese or diced tomatoes into the filling mixture.
- Adjust the level of spice by increasing or decreasing the amount of jalapeno pepper used.
- These quesadillas can be customized with your favorite toppings, such as avocado slices, salsa, or sour cream.
- Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven until warmed through before serving.
With their hearty black bean filling and vibrant spinach, these quesadillas are sure to be a hit at your next gathering or as a quick and satisfying meal any day of the week!
