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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 15oz. can cannellini beans ($0.69)
- 3/4 tsp chili powder ($0.05)
- 1/4 tsp ground cumin ($0.03)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp salt ($0.02)
- 2 cups fresh spinach ($0.87)
- 4 oz. pepper jack cheese, shredded ($1.00)
- 1/2 cup sour cream ($0.35)
- 4 8-inch flour tortillas ($0.96)
Instructions
- 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.